Recipe Archives->Fish->Halibut Scaloppine

HALIBUT SCALOPPINE a la MARSALA

1 1/2 lbs. boneless halibut fillet
1/4 cup flour
salt and pepper to taste
garlic powder to taste
2 Tbsp butter
2 Tbsp olive oil
1/2 lb. mushrooms, sliced
1/4 cup Marsala wine
1/2 cup chicken stock or clam juice
juice of 1/2 lemon
1 Tbsp chopped fresh Italian parsley

Cut the halibut fillets into 1/4" slices. (I do this with partially
frozen fish ) Season the flour with salt, pepper and dash of garlic
powder, dredge the slices in the flour mixture. Set aside the
remaining flour for the sauce. Heat the butter and olive oil in a
large skillet, and briefly fry the floured halibut slices, do not
overcook. Keep the browned fillets warm in the oven.

Add the mushrooms to the same skillet and saute briefly, adding
more oil/butter if necessary. Stir in the reserved flour to make
a paste and cook, stirring until the mushrooms have released their
liquid and are nearly tender.

Add the Marsala, and stir in just enough stock/juice to make a
light sauce. Stir in the lemon juice. Pout the sauce over the
browned halibut fillets. Sprinkle with the parsley and serve at
once.

Printable version: halibut-scaloppine.txt.