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different pointe of view halibut scaloppini with verbena butter sauce
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 ha...
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Ingredients8 items
Ingredients
- 11/2 pounds fresh alaskan halibut fillet
- 1/2cupgarlic cloves, peeled
- 1/2cupolive oil
- 5sprigs verbena
- 1/4poundunsalted butter
- 1lemon
- 1teaspoonfresh parsley, minced
- 1cupall-purpose flour salt and pepper to taste
Directions
- 1
Different Pointe of View Halibut Scaloppini with Verbena Butter Sauce Source: Chef Mark Charles Kissinger - Different Pointe of View, Phoeni
- 2
process on high speed until combined
- 3
Place mixture in a small container
- 4
set aside
- 5
Cut halibut into 3-ounce medallions, then wrap in plastic wrap and pound very gently with a mallet
- 6
Dust fish with flour, then pat with hands to shake off excess
- 7
Season fish with salt and pepper
- 8
Sauté fish in olive oil about 45 seconds each side