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| 1 | cloves garlic minced |
| 1/2 Tasse | white wine dry |
| 3 Esslöffel | lemon juice |
| 2 Esslöffel | capers drained |
| 1 1/2 x ca. 450 g | Halibut; steaks or fillets |
| 1 Esslöffel | olive oil |
| 1/2 Tasse | parmesan grated |
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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.
/Fish
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