Halibut Piccata

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Title: HALIBUT PICCATA
Categories: Fish
Yield: 6 servings

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 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.

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