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