1. In a medium saucepan, heat 2 tablespoons of the olive oil.
Add the shallots and cook over moderate heat until softened,
about 5 minutes. Add the water and simmer until reduced by half,
about 6 minutes. Add the cream and simmer until reduced by
one-third, about 6 minutes. Let cool for about 10 minutes.
2. Stir the parsley into the saucepan. Transfer the sauce to a
blender and coarsely puree. Return the sauce to the saucepan.
Stir in the lemon juice, season the sauce with salt and pepper
and keep warm.
3. In each of 2 large nonstick skillets, heat 1 tablespoon of the
remaining oil until shimmering. Season the halibut with salt
and pepper and cook over high heat, turning once, until browned
and just cooked, about 4 minutes. Transfer the halibut to plates. -Marcia Kiesel
SERVE WITH the parsley sauce.