SAUTEED HALIBUT WITH PECAN SHALLOT TOPPING
Serves 4
Active time: 20 min Start to finish: 30 min
4 (1 14-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 ablespoon unsalted butter
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons finely chopped fresh flat-leaf parsley
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 saute 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 saute 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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