Halibut Piccata

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.