Print Recipe

Different Pointe of View 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 pound unsalted butter
  • 1 lemon
  • 1 teaspoon fresh parsley, minced
  • 1 cup all-purpose flour
  • Salt and pepper to taste


  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.
  3. Sauté fish in olive oil about 45 seconds each side; set aside, but keep warm.
  4. Add butter to the pan used to sauté the fish. Heat over medium until it foams.
  5. Add 1 teaspoon garlic puree.
  6. Add verbena; cook garlic until it starts to turn brown.
  7. Slice lemon in half. Wrap lemon in cheesecloth; squeeze lemon into garlic mixture.
  8. Add parsley.
  9. Remove verbena from the pan.
  10. Adjust seasonings by adding salt and pepper.
  11. Drizzle sauce over fish before serving.

Yield: 4 servings

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

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