Sauteed Halibut with Pecan Shallot Topping |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Active time: 20 min Start to finish: 30 min Ingredients:
4 (1 1/4-inch-thick) pieces halibut fillet (6 oz each), skinned |
3 tablespoons olive oil |
1 cup chopped shallot (6 oz) |
1/2 cup pecans (2 oz), chopped |
1/2 tablespoon unsalted butter |
1/2 teaspoon finely grated fresh lemon zest |
2 tablespoons finely chopped fresh flat-leaf parsley |
accompaniment: lemon wedges |
Directions:
1. 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.
2. 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.
3. Remove skillet from heat and stir in zest, parsley, and salt and pepper to taste. Sprinkle pecan shallot topping over fish.
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