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1
For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce).
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2
Set aside until ready to use.
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3
For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish.
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4
Whisk the marinade to blend.
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5
Add the halibut and turn several times to coat evenly.
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6
Let stand 15 to 20 minutes.
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7
Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat.
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8
Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes.
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9
Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp.
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10
Sprinkle with salt and pepper just before using.
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11
Heat a large dry nonstick skillet over medium-high heat.
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12
Lift the halibut from the marinade, letting the excess drain off.
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13
Add the halibut to the hot skillet and sear 3 minutes.
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14
Turn the fish over using a flexible metal spatula.
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15
Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness.
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16
Transfer the halibut to plates.
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17
Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish.
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18
Garnish with the lemon wedges and serve.
