Halibut Piccata
fish
1 garlic clove,minced/pressed
2 1/2 tablespoon olive oil
1/2 cup dry white wine
3 tablespoon lemon juice
2 tablespoon drained canned capers
1 1/2 lb pacific halibut fillets
1 pepper
1/2 cup 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 12x17" 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.
Yield: 6 servings
