SAUTEED HALIBUT WITH PECAN SHALLOT TOPPING

Sauteed Halibut with Pecan Shallot Topping image

Time 30m

Yield Makes 4 servings

Number Of Ingredients 8

Previous Next

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

Steps:

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.