4 Servings 15 min Cook
1/4 Fruit without seeds Lemons
3 Tbsp Olive Oil
1/2 Tbsp Butter
16 Tbsp chopped Shallots
1/2 Tsp Lemon Zest
1/2 Cup, chopped Pecans
2 Tbsp Parsley
8 Fillet Halibut
Finely chop parsley.
Remove skin from halibut (if still attached.
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.
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.
Remove skillet from heat and stir in zest, parsley, and salt and pepper to taste.
Sprinkle pecan shallot topping over fish.