Ingredients:
- 1½ cups fresh basil leaves
- 1 large shallot, chopped
- 1 stick butter, room temperature
- 1 tsp. finely grated lemon zest
- 6 6-oz. halibut filets
- Olive oil
- Kosher salt and freshly ground black pepper
- Lemon wedges
Directions:
- Finely chop basil and shallots in a food processor. Add butter, 2 Tbsp. at a time, and process until blended, stopping occasionally to scrape down sides. Transfer to a small bowl; stir in lemon zest and season with kosher salt.
- Turn on your grill to medium heat.
- Rub fish filets on both sides with olive oil and season with kosher salt and freshly ground black pepper. Cook halibut until filets are clear, about 4 minutes per side. Transfer fish to plates.
- Immediately spread some basil-shallot butter over the fish. Serve, with additional basil-shallot butter and lemon wedges on the side.
