In a 6 to 8 inch frying pan over medium-high heat, stir garlic in ½ tablespoon oil utnil limp, about 2 minutes.
Add wine, lemon juice, and capers.
Boil, uncovered, over high heat until reduced to ½ cup, 3 to 4 minutes; keep sauce warm.
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 12 x 17 inch broiler pan (without rack).
Broil about 3 inch 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.