1 garlic clove, minced
1/2 cup dry white wine
3 tablespoons lemon juice
2 tablespoons capers, drained
1 1/2 pounds halibut, steaks or fillets
1 tablespoon olive oil
1/2 cup parmesan cheese, grated
1 teaspoon Clayton’s Acadian Peppercorn Seasoning & Rub

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 Clayton’s Rub  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.