Pan Seared Halibut with Basil-Shallot Butter
- 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 tied a glass of 2 different wines with this dish, both worked well. Benton-Lane, Willamette Valley Pinot Gris, 2016 and Langlois-Chateau Sancerre, Loire Valley, France, 2016. See Moody’s Foodie wine notes – they’ll be in Moody’s soon.