Recipe: Pan-Seared Halibut with Basil-Shallot Butter
The basil-shallot butter is very versatile and tasty, try it with pasta, chicken or shrimp.
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
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.
Pat the halibut dry with paper towel.
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.
When done, transfer to plates, spread the basil-shallot butter over the top and reserve some for the table.
Wine pairing: We tried a glass of 2 different wines with this dish. Pinot Gris and Sauvignon Blanc both worked well.