Sauteed Halibut with Pecan Shallot Topping

Recipe by: Ruth Reichl | from The Gourmet Cookbook

Cookstr

Course: Main Course

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

sauteed-halibut-with-pecan-shallot-topping

Photo by: Romulo Yanes

Yield: Makes 4 servings

INGREDIENTS

4 (1 1/4-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 tablespoon unsalted butter
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons finely chopped fresh flat-leaf parsley

Accompaniment:

Lemon wedges

Directions

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.

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.

Remove skillet from heat and stir in zest, parsley, and salt and pepper to taste. Sprinkle pecan shallot topping over fish.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 413kcal (21%)

Calcium 108mg (11%)

Vitamin C 6mg (10%)

Vitamin A 124mcg RAE (4%)

Potassium 966mg

Magnesium 167mg

Protein 38g

Sugar 1g

Fiber 1g