Halibut Piccata
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
minced, pressed |
|
| 2 ½ | tablespoons |
olive oil
|
|
| ½ | cup |
white wine
dry |
*
|
| 3 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
capers
canned, drained |
|
| 1 ½ | pounds |
halibut fillets
pacific |
*
|
| 1 | x |
black pepper
|
*
|
| ½ | cup |
Parmesan cheese
finely shred |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
minced, pressed |
|
| 38 | ml |
olive oil
|
|
| 118 | ml |
white wine
dry |
*
|
| 45 | ml |
lemon juice
|
|
| 3E+1 | ml |
capers
canned, drained |
|
| 680.4 | g |
halibut fillets
pacific |
*
|
| 1 | x |
black pepper
|
*
|
| 118 | ml |
Parmesan cheese
finely shred |
|
Directions
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.
