Sauteed Halibut with Pecan Shallot Topping

Name: Sauteed Halibut with Pecan Shallot Topping
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps finely chopped fresh flat-leaf parsley; 680 grams (1 1/4-inch-thick) pieces halibut fillet each), skinned; 4 servings Accompaniment: lemon wedges; 1 teaspoons finely grated fresh lemon zest; 3 Tbsps olive oil; 57 grams 1/2 cup pecans , chopped; 170 grams cup chopped shallot; 1 Tbsps unsalted butter

You can never have too many main course recipes, so give Sauteed Halibut with Pecan Shallot Topping a try. One serving contains 392 calories, 34g of protein, and 24g of fat. This gluten free, primal, and pescatarian recipe serves 4. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up flat-leaf parsley, olive oil, accompaniment: lemon wedges, and a few other things to make it today. To use up the pecans you could follow this main course with the Bourbon Cake with Pecans: A Southern Classic as a dessert.

Instructions

Pat halibut dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Halibut

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.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Transfer to plates and keep warm, loosely covered with foil.

Equipment you will use

Aluminum Foil

Add remaining tablespoon oil to skillet and cook shallot over moderate heat, stirring occasionally, until pale golden, 3 to 4 minutes.

Ingredients you will need

Shallot

Cooking Oil

Equipment you will use

Frying Pan

Add pecans and sauté over moderately high heat, stirring, until fragrant and a shade darker, about 3 minutes.

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Pecans

Add butter and stir until melted.

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Butter

Remove skillet from heat and stir in zest, parsley, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Parsley

Equipment you will use

Frying Pan

Sprinkle pecan shallot topping over fish.

Ingredients you will need

Shallot

Pecans

Fish

Equipment

Frying Pan

Aluminum Foil

Ingredients

Servings:

2Tbsps

finely chopped fresh flat-leaf parsley 680grams

(1 1/4-inch-thick) pieces halibut fillet each), skinned 4servings

Accompaniment: lemon wedges 1teaspoons

finely grated fresh lemon zest 3Tbsps

olive oil 57grams

1/2 cup pecans , chopped 170grams

cup chopped shallot 1Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The FitVine Wine Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.