Sauteed Halibut with Pecan Shallot Topping

Ingredients

• Lemons

  Raw, with peel

  ⅛ fruit without seeds or 14g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Butter

  Unsalted

  ½ tbsp or 7g

• Shallots

  Raw

  16 tbsp chopped or 160g

• Lemon zest

  ½ tsp or 1g

• Pecans

  Nuts

  ½ cup, chopped or 55g

• Parsley

  Raw

  2 tbsp or 8g

• Halibut

  Fish, atlantic and pacific, raw

  4 fillet or 1.63kg

Directions

1. Finely chop parsley. Remove skin from halibut (if still attached.)
2. 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 saut fish, turning once, until golden and just cooked through, 4 to 6 minutes total. Transfer to plates and keep warm, loosely covered with foil.
3. Add remaining tablespoon oil to skillet and cook shallot over moderate heat, stirring occasionally, until pale golden, 3 to 4 minutes. Add pecans and saut over moderately high heat, stirring, until fragrant and a shade darker, about 3 minutes. Add butter and stir until melted.
4. 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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