Sauteed Halibut with Pecan Shallot Topping

• 4 (1 1/4-inch-thick) pieces halibut fillet (6 oz each), skinned
• 3 tablespoons olive oil
• 1 cup chopped shallot (6 oz)
• 1/2 cup pecans (2 oz), chopped
• 1/2 tablespoon unsalted butter
• 1/2 teaspoon finely grated fresh lemon zest
• 2 tablespoons finely chopped fresh flat-leaf parsley
• Lemon wedges

1. Pat halibut dry and season with salt and pepper.
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. Transfer to plates and keep warm, loosely covered with foil.
4. Add remaining tablespoon oil to skillet and cook shallot over moderate heat, stirring occasionally, until pale golden, 3 to 4 minutes.
5. Add pecans and saute over moderately high heat, stirring, until fragrant and a shade darker, about 3 minutes.
6. Add butter and stir until melted.
7. Remove skillet from heat and stir in zest, parsley, and salt and pepper to taste.
8. Sprinkle pecan shallot topping over fish.

fillet, olive oil, shallot, pecans, unsalted butter, lemon zest, parsley, lemon wedges

Taken from www.cookstr.com/recipes/sauteed-halibut-with-pecan-shallot-topping (may not work)