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
Author: Moody Foodie
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
  1. 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.
  2. Pat the halibut dry with paper towel
  3. 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.
  4. When done, transfer to plates, spread the basil-shallot butter over the top and reserve some for the table.
Recipe Notes

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.