Sauteed Halibut with Pecan Shallot Topping

Ingredients

• 2 tablespoons fresh flat-leaf parsley
• 1 cup shallot
• 3 tablespoons olive oil
• ½ cup pecans
• 4 1 1/4-inch-thick pieces halibut fillet (6 oz each), skinned
• ½ teaspoon fresh lemon zest
• lemon wedges
• + 1 more ingredients
• • ½ tablespoon unsalted butter

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...

View full recipe at Epicurious