Pan Seared Halibut with Basil-Shallot Butter 
Pan Seared Halibut with Basil-Shallot Butter
The basil-shallot butter is very versatile and tasty, try it with pasta, chicken or shrimp.
Servings: 2 people
Ingredients
- 1 Moody’s halibut filet about ½ to ¾ pounds
- 1 T canola oil
- 3 T salted butter room temperature
- ½ shallot coarsely chopped
- ¼ t grated lemon peel
- 1/2 cup Fresh basil leaves, loosely packed
Instructions
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Using a mini food processor, finely chop the basil and shallot. Add the butter (2 T, one at a time) and process until blended, stopping occasionally to scrape down the sides. At the end, add the lemon peel and salt if desired.
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Pat the halibut dry with paper towel.
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In a medium skillet, over medium-high heat, add the oil and remaining tablespoon of butter; allow to just begin to brown. Add the halibut filets and cook 3 to 4 minutes per side to desired doneness.
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When done, transfer to plates, spread the basil-shallot butter over the top and reserve some for the table.
Recipe Notes
Wine pairing: We tried a glass of 2 different wines with this dish. Pinot Gris and Sauvignon Blanc both worked well.Â
