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 image placeholder

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