Different Pointe of View-style Halibut Scaloppini with Verbena Butter Sauce
- 1 1/2 pounds fresh Alaskan halibut fillet
- 1/2 cup garlic cloves, peeled
- 1/2 cup olive oil
- 5 sprigs verbena
- 1/4 lbs. unsalted butter
- 1 lemon
- 1 tsp fresh parsley, minced
- 1 cup all-purpose flour Salt and pepper to taste
Combine olive oil and garlic in a blender; process on high speed until combined. Place mixture in a small container; set aside.
Cut halibut into 3-ounce medallions, then wrap in plastic wrap and pound very gently with a mallet. Dust fish with flour, then pat with hands to shake off excess. Season fish with salt and pepper. Sauté fish in olive oil about 45 seconds each side; set aside, but keep warm.
Add butter to the pan used to sauté the fish. Heat over medium until it foams. Add 1 teaspoon garlic puree. Add verbena; cook garlic until it starts to turn brown. Slice lemon in half. Wrap lemon in cheesecloth; squeeze lemon into garlic mixture. Add parsley. Remove verbena from the pan. Adjust seasonings by adding salt and pepper.
Drizzle sauce over fish before serving.Makes 4 Source:
Submitted by: Recipe Group Member
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