Sautéed halibut fillets with pecan shallot topping from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • kbrooks on June 19, 2024

    This is delicious, easy and quick to prepare. The topping would be good on any mild white fish. I've made this with petrale sole, reducing the cooking time for the fish to about 3 minutes total.

  • mharriman on April 30, 2020

    Good but needs tweaking if using an electric stove. The directions had me turning up the heat, quickly turning down the heat, and up again, down Again and that was a problem on my stovetop: caused my shallots to overcook. The roasted pecans and butter add a lot to the fish, so this is a recipe worth trying again, with temperature alterations or separate pans on my electric stove.

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