Recipe: Halibut Scaloppine a la Marsala

Halibut Scaloppine a la Marsala
rec.food.recipes/April Jones/1998

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-inch 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. Pour the sauce over the browned halibut fillets. Sprinkle with the parsley and serve at once.