Halibut piccata

Yield: 6 servings

Measure Ingredient
1 \N Garlic clove,minced/pressed
2½ tablespoon Olive oil
½ cup Dry white wine
3 tablespoons Lemon juice
2 tablespoons Drained canned capers
1½ pounds Pacific halibut fillets
\N \N Pepper
½ cup Parmesan cheese,finely shred

1. In a 6-8" frying pan over medium-high heat, stir garlic in ½ tablespoon oil until limp, about 2 minutes. Add wine, lemon juice, abd capers. Boil, uncovered, over high heat until reduced to ½ 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.

Submitted By MICHAEL ORCHEKOWSKI On 10-10-94

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