Yield: 6 servings
|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|
|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