Seared Halibut with Haricots Verts, Scallions, and White Wine Sauce

INGREDIENTS

• 2 tablespoons fresh lemon juice, or to taste
• 2 tablespoons canola oil
• 1 large, ripe tomato, peeled, seeded, and cut into 1/4-inch dice
• 1/2 cup unsalted butter
• 1 pound haricots verts or young green or wax beans
• Coarse salt and freshly ground white pepper to taste
• Four 7-ounce halibut fillets, each approximately 1 inch thick
• 5 scallions, white part only, finely sliced on the bias
• 1 tablespoon capers, drained and rinsed
• 1/4 cup Sauvignon Blanc or other dry white wine