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Different Pointe of View Halibut Scaloppini with Verbena Butter Sauce

Source: Chef Mark Charles Kissinger - Different Pointe of View, Phoenix, Arizona

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

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. Saut? fish in olive oil about 45 seconds each side; set aside, but keep warm.

Add butter to the pan used to saut? 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 servings.



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