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.