Halibut Scaloppine a la Marsala

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.