Different Pointe of View Halibut Scaloppini with Verbena Butter Sauce - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: Different Pointe of View Halibut Scaloppini with Verbena Butter Sauce (/showthread.php?tid=197525) |
Different Pointe of View Halibut Scaloppini with Verbena Butter Sauce - tubeN2 - 04-26-2005 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. 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 servings. |