1½ cups fresh basil leaves
1 large shallot, coarsely chopped
1 stick (4 oz.) unsalted butter
1 tsp. finely grated lemon zest
6-oz. halibut fletch
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1
Finely chop the basil and shallot in a mini food processor.
2
Gradually add the butter, 2 tablespoons at a time, processing until well blended and occasionally scraping down the sides.
3
Transfer the mixture to a small bowl, stir in the lemon zest, and season with kosher salt.
4
Prepare the grill to medium heat. Rub the fish fillets with olive oil on both sides and season with kosher salt and freshly ground black pepper.
5
Grill the halibut fletch for about 4 minutes on each side, until the fillets are just opaque in the center.
6
Place the fish on plates and immediately spread some of the basil-shallot butter on top. Serve with extra basil-shallot butter on the side.
Ingredients
1½ cups fresh basil leaves
1 large shallot, coarsely chopped
1 stick (4 oz.) unsalted butter
1 tsp. finely grated lemon zest
6-oz. halibut fletch
Extra-virgin olive oil
Kosher salt and freshly ground black pepper