Yields6 Servings
 1Β½ cups fresh basil leaves
 1 large shallot, coarsely chopped
 1 stick (4 oz.) unsalted butter
 1 tsp. finely grated lemon zest
 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

 1Β½ cups fresh basil leaves
 1 large shallot, coarsely chopped
 1 stick (4 oz.) unsalted butter
 1 tsp. finely grated lemon zest
 Extra-virgin olive oil
 Kosher salt and freshly ground black pepper

Directions

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.

Grilled Halibut With Basil-Shallot Butter