|Olive oil||1 1⁄2 Tablespoon|
|Garlic cloves||1 Large, mined or pressed|
|Dry white wine||120 Milliliter (1/2 Cup)|
|Lemon juice||3 Tablespoon|
|Canned capers||2 Tablespoon, drained|
|Halibut fillets||1 1⁄2 Pound, cut about 3/4 inch thick (680 Gram)|
|Finely shredded parmesan cheese||120 Milliliter (1/2 Cup)|
Heat 1/2 tablespoon of the oil in a small frying pan over medium heat.
Add garlic and cook, stirring, until soft (about 1 minute).
Add wine, lemon juice, and capers.
Boil over high heat, stirring, until reduced to about 1/2 cup/120 ml (3 to 5 minutes).
Remove from heat and keep warm.
Rinse fish, pat diy, and cut into 4 equal-size portions.
Brush with remaining oil and sprinkle lightly with pepper.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula and sprinkling with cheese halfway through cooking time, until fish is opaque but still moist in thickest part (8 to 10 minutes; cut to test).
Using spatula, transfer fish to a platter or individual plates.
Spoon warm caper sauce over fish.