Food Network: Garlic Halibut with Tomato-Caper Bruschetta

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Garlic Halibut with Tomato-Caper Bruschetta
Recipe courtesy Guy Fieri, 2008

Ingredients
1 1/2 pounds halibut fillet, cut in 6-ounce pieces
2 tablespoons garlic, chopped
3 tablespoons white wine, Sauvignon Blanc, divided
1 tablespoons freshly chopped flat-leaf parsley
1 tablespoon lemon juice
1 tablespoons extra-virgin olive oil
3/4 cup chicken stock
2 tablespoons butter
Salt and freshly ground black pepper
Freshly chopped green onions, for garnish
Bruschetta, for serving

Directions
Combine all ingredients, (except butter, 2 tablespoons
white wine and 1/2 cup chicken stock) and let fish marinate for 1 hour. Remove
from marinade, remove excess garlic, and pan saute until medium. Then deglaze with
2 tablespoons wine, 1/2 cup chicken stock and melt butter into the sauce. Let
sauce reduce and season with salt and pepper. Serve fish with sauce poured over
the top. Garnish with green onions and serve the Bruschetta alongside.

Ingredients
Tomato-Caper Bruschetta:
1 baguette, sliced on bias, 4 pieces, no ends
2 garlic cloves, to rub on bread, plus 1 tablespoon garlic, diced
3 tablespoons olive oil

3 tablespoons diced white onion
1 tablespoon nonpareil capers
3 tablespoons white wine
1 1/2 cups diced Roma tomatoes
1 teaspoon sugar
Salt and freshly ground black pepper
3 tablespoons grated Parmesan

Directions
Preheat oven to 350 degrees F. Add bread and toast
until light brown. Remove, rub with whole cloves, and drizzle with 2 teaspoons of
the olive oil.

In a medium saute pan, heat remaining olive oil, add onions, capers and diced

garlic, and cook until translucent. Deglaze with wine, then add tomatoes and
sugar. Season with salt and pepper and cook for 3 to 5 minutes.

Top toasted baguette with tomato-caper sauce and garnish with Parmesan. Serve on
plate with sauced fish.