Directions:
- Pat halibut dry and season with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning once, until golden and just cooked through, 4 to 6 minutes total. Transfer to plates and keep warm, loosely covered with foil.
- Add remaining tablespoon oil to skillet and cook shallot over moderate heat, stirring occasionally, until pale golden, 3 to 4 minutes. Add pecans and sauté over moderately high heat, stirring, until fragrant and a shade darker, about 3 minutes. Add butter and stir until melted.
- Remove skillet from heat and stir in zest, parsley, and salt and pepper to taste. Sprinkle pecan shallot topping over fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.83 Kcal (1201 kJ) | ||
| Calories from fat | 213.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.72g | 36% | |
|---|---|---|---|
| Cholesterol | 34.43mg | 11% | |
| Sodium | 40.1mg | 2% | |
| Potassium | 404.02mg | 9% | |
| Total Carbs | 10.18g | 3% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 11.7g | 23% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 1mg | 5% | |
| Calcium | 37.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 251.57 Kcal (1053 kJ) | ||
| Calories from fat | 187.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.81g | 36% | |
|---|---|---|---|
| Cholesterol | 30.2mg | 11% | |
| Sodium | 35.17mg | 2% | |
| Potassium | 354.36mg | 9% | |
| Total Carbs | 8.93g | 3% | |
| Sugars | 3.5g | 16% | |
| Dietary Fiber | 2.29g | 10% | |
| Protein | 10.26g | 23% | |
| Vitamin C | 5.3mg | 10% | |
| Iron | 0.8mg | 5% | |
| Calcium | 32.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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