Halibut with Lemon-Butter and Crispy Shallots

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 large cloves garlic smashed
• 0.5 cup grapeseed oil 
• 4 fillet halibut 
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 2 tablespoons juice of lemon fresh
• 4 servings lemon wedges for garnish
• 1  lemon zest 
• 0.3 cup olive oil extra-virgin
• 2 large shallots separated cut into rounds, into rings
• 0.5 stick butter unsalted at room temperature

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• spatula
• slotted spoon

Directions

1. Watch how to make this recipe.
2. Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
3. Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish.
4. Whisk the marinade to blend.
5. Add the halibut and turn several times to coat evenly.
6. Let stand 15 to 20 minutes.
7. Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes.
8. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp.
9. Sprinkle with salt and pepper just before using.
10. Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off.
11. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness.
12. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish.
13. Garnish with the lemon wedges and serve.