Sauteed Halibut with Pecan Shallot Topping

Updated February 23, 2016


The Gourmet Cookbook

Published by Houghton Mifflin Harcourt

This image courtesy of Romulo Yanes

Makes4 servings

Cooking Methodsauteeing



Total Timeunder 30 minutes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, kosher, peanut free, soy free


Moodstressed, tired

Taste and Textureherby, light, nutty, savory, tangy


  • 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


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.



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My husband and I made this for dinner on a weeknight: it was quick and delicious. The topping would also be great on other types of fish like salmon or tilapia. The advice to almost cook the fish and then let it finish under tinfoil worked great for us. Will definitely add this to my file of recipes to make again! Leah, Brooklyn, NY


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