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Halibut Piccata

Ingredients
  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)
  Pepper To Taste
  Finely shredded parmesan cheese 120 Milliliter (1/2 Cup)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish
Interest: 
Healthy
Cook Time: 
10 Minutes
Servings: 
4

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