I was always a huge fan of Gourmet Magazine and was sad when it folded. One of my favorite Gourmet recipes was one from at least a couple of decades ago where halibut fillets are topped with pecans and shallots. It’s not exactly a “sauce” since it’s pretty dry, but delicious. I like to serve the halibut with a side of wild rice blend.
Ingredients:
4 (1 1/4-inch-thick) pieces halibut fillets (6 oz each), skinned
- 3 Tbsp olive oil
- 1 cup chopped shallot (6 oz)
- 1/2 cup pecans (2 oz), chopped
- 1/2 Tbsp unsalted butter
- 1/2 tsp. finely grated fresh lemon zest
- 2 Tbsp finely chopped fresh flat-leaf parsley
- Accompaniment: lemon wedges
Method
- Pat the halibut dry and season with salt and pepper. Heat 2 tablespoons of oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté the fish, turning once, until golden and just cooked through, 3 to 4 minutes total. Transfer to plates and keep warm, loosely covered with foil.
- Add the remaining tablespoon of oil to the skillet and cook the shallots over moderate heat, stirring occasionally, until pale golden, 2-3 minutes. Add the pecans and sauté over moderately high heat, stirring, until fragrant and a shade darker, about 3 minutes. Add the butter and stir until melted.
- Remove the skillet from the heat and stir in the lemon zest, parsley, salt, and pepper to taste. Sprinkle the pecan shallot topping over the fish and serve with lemon wedges.
