Ingredients
4
(1 1/4-inch-thick) pieces halibut fillet (6 oz each), skinned
1
cup chopped shallot (6 oz)
1/2
cup pecans (2 oz), chopped
1/2
tsp finely grated fresh lemon zest
2
tbsp finely chopped fresh flat-leaf parsley
Accompaniment: lemon wedges
Directions
1.
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.
2.
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.
3.
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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