Restaurant Recipes

Different Pointe of View Halibut Scaloppini
with Verbena Butter Sauce

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Yield: 4 servings


  • 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.


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

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