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Halibut piccata
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| Artist: |
_ |
| Categories: |
Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Garlic clove, minced/pressed | | 2 1/2
| tbsp | Olive oil | | 1/2
| cup | Dry white wine | | 3
| tbsp | Lemon juice | | 2
| tbsp | Drained canned capers | | 1 1/2
| lbs | Pacific halibut fillets | | | Pepper | | 1/2
| cup | Parmesan cheese, finely shred |
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Procedures:
| 1 | In a 6-8" frying pan over medium-high heat, stir garlic in ?tablespoon oil until limp, about 2 minutes. | | 2 | Add wine, lemon juice, abd capers. | | 3 | Boil, uncovered, over high heat until reduced to ?cup, 3-4 minutes; keep sauce warm.?Rinse fish, pat dry, and cut into 6 equal portions. | | 4 | Rub fish with remaining oil, sprinkle with pepper, and arrange in a single layer in a 12x17" broiler pan (without rack).?Broil about 3" from heat for 3 minutes. | | 5 | 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. | | 6 | Transfer to a platter and pour sauce onto fish. |
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