Different Pointe Of View Halibut Scaloppini With Verbena Butter Sauce Recipe

Alaskan halibut served Italian-style. Requires that you have cheesecloth and verbena!

• Meal Type: Entree
• Ethnicity: American
• Holiday Category: N/A
• Preparation Time: 30-45 minutes

Ingredients

• 1 1/2 pounds fresh Alaskan halibut fillet
• 1/2 cup garlic cloves, peeled
• 1/2 cup olive oil
• 5 sprigs verbena
• 1/4 pound unsalted butter
• 1 lemon
• 1 teaspoon fresh parsley, minced
• 1 cup all-purpose flour Salt and pepper to taste

Directions

1. Combine olive oil and garlic in a blender; process on high speed until combined. Place mixture in a small container; set aside.
2. 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.
3. 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.
4. Makes 4 servings.