Sauteed Halibut with Pecan Shallot Topping

Ingredients

• Halibut

  Fish, atlantic and pacific, raw

  4 fillet or 1.63kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Shallots

  Raw

  4 shallot (medium) or 170g

• Pecans

  Nuts

  ½ cup, chopped or 55g

• Butter

  Unsalted

  ½ tbsp or 7g

• Lemon zest

  1 tsp or 2g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Finely chop the parsley. Remove the skin from the halibut if it is still attached.
2. Pat the halibut dry and season with salt and pepper.
3. Heat two-thirds of the olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté the fish, turning once, until golden and just cooked through, about 4 to 6 minutes total. Transfer to plates and keep warm, loosely covered with foil.
4. Add the remaining olive oil to the skillet and cook the shallots over moderate heat, stirring occasionally, until pale golden, about 3 to 4 minutes.
5. Add the pecans and sauté over moderately high heat, stirring, until fragrant and a shade darker, about 3 minutes. Add butter and stir until melted.
6. Remove the skillet from heat and stir in the lemon zest, parsley, and salt and pepper to taste.
7. Sprinkle the pecan shallot topping over the fish and serve.