Sauteed Halibut with Pecan Shallot Topping

Sauteed Halibut with Pecan Shallot Topping
Photo by Rita Maas


  • 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


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