Preparation / Directions:
1. In a 6-8" frying pan over medium-high heat, stir garlic in 1/2 tablespoon oil until limp, about 2 minutes. Add wine, lemon juice, add capers. Boil, uncovered, over high heat until reduced to 1/2 cup, 3-4 minutes; keep sauce warm.
2. Rinse fish, pat dry, and cut into 6 equal portions. Rub fish with remaining oil, sprinkle with pepper, and arrange in a single layer in a 12x17" broiler pan (without rack).
3. Broil about 3" 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 a platter and pour sauce onto fish.