Hide Information

Information

Course: main course
Total time: under 30 minutes
Skill level: Easy
Cost: Inexpensive
Yield: Makes 4 servings
Hide Notes

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
  • Lemon wedges

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.

Hide Nutritional Information

Nutritional Information

Nutrients per serving

413kcal (21%)
108mg (11%)
6mg (10%)
124mcg RAE (4%)
966mg
167mg
38g
1g
1g
9g
58mg (19%)
98mg (4%)
4g (19%)
25g (39%)
2mg (13%)