Sauteed Halibut with Pecan Shallot Topping

1. 1

   Pat halibut dry and season with salt and pepper.

2. 2

   Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute fish, turning once, until golden and just cooked through, 4 to 6 minutes total.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Add butter and stir until melted.

7. 7

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

8. 8

   Sprinkle pecan shallot topping over fish.

* Per serving · 4 servings · Values may vary.