Sauteed Halibut with Pecan Shallot Topping
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Cooking for a date
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, kosher, peanut free, soy free
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.
Read NextSpanish Tortilla with Smoked Paprika
2004 Condast Publications