Finely chop the basil and shallot in a mini food processor.
Gradually add the butter, 2 tablespoons at a time, processing until well blended and occasionally scraping down the sides.
Transfer the mixture to a small bowl, stir in the lemon zest, and season with kosher salt.
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.
Grill the halibut fletch for about 4 minutes on each side, until the fillets are just opaque in the center.
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
Directions
Finely chop the basil and shallot in a mini food processor.
Gradually add the butter, 2 tablespoons at a time, processing until well blended and occasionally scraping down the sides.
Transfer the mixture to a small bowl, stir in the lemon zest, and season with kosher salt.
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.
Grill the halibut fletch for about 4 minutes on each side, until the fillets are just opaque in the center.
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.