1 Garlic clove,minced/pressed
2 1/2 tb Olive oil
1/2 c Dry white wine
3 tb Lemon juice
2 tb Drained canned capers
1 1/2 lb Pacific halibut fillets
Pepper 1/2 c Parmesan cheese,finely shred
1. In a 6-8″ frying pan over medium-high heat, stir garlic in 1/2
tablespoon oil until limp, about 2 minutes. Add wine, lemon juice, abd capers. Boil, uncovered, over high heat until reduced to 1/2 cup, 3-4 minutes; keep sauce warm. 2. Rinse fish, pat dry, and cut into 6 equal portions. Rub fish with
remaining oil, sprinkle with pepper, and arrange in a single layer in a 12×17″ broiler pan (without rack). 3. Broil about 3″ from heat for 3 minutes. Turn fish over; sprinkle
with cheese, and broil until opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes longer. Transfer to a platter and pour sauce onto fish.