| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish | 4 | Servings | |
INGREDIENTS
| 1 | Clove garlic; minced | |
| 1/2 | c | Dry white wine |
| 3 | tb | Lemon juice |
| 2 | tb | Capers; drained |
| 1 1/2 | lb | Halibut; steaks or fillets |
| 1 | tb | Olive oil |
| 1/2 | c | Parmesan cheese; grated |
INSTRUCTIONS
From: Sharon Barbour <sharonb@triton.mayfield.hp.com> Date: Mon, 15 Aug 1994 18:26:46 GMT Recipe By: Sunset Magazine 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. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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