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Halibut Piccata

1 garlic clove, minced
1/2 cup dry white wine
3 tablespoons lemon juice
2 tablespoons capers, drained
1 1/2 pounds halibut, steaks or fillets
1 tablespoon olive oil
1/2 cup parmesan cheese, grated

In a small frying pan coated with cooking spray, stir-fry garlic
over medium-high heat until limp, about 2 minutes. Add wine, lemon
juice and capers. Boil, uncovered, over high heat until reduced
to 1/2 cup, 3 to 4 minutes; keep sauce warm.

Rub fish with oil, sprinkle with pepper and arrange in a single
layer in a 12 by 17 broiler pan. Broil about 3 inches 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 serving platter
or individual plates and pour sauce over fish.


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2 of 3 people found the following review helpful:
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Halibut Piccato, May 14, 2005 - 04:25 PM
Reviewer: Anonymous from Sea WA
I used a little less lemon but it was still pretty lemony. Very easy to make and delicious. Best, of course, with fresh halibut. I'm making it again tonight for friends.

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