- 1 cup fresh basil leaves
- 1 shallot, coarsely chopped
- 8 Tbsp butter, room temperature
- 1 tsp grated lemon zest
- 1 Tbsp fresh lemon juice
- Salt and freshly ground pepper
- 4 (6-oz) halibut fillets
- Canola oil
In a mini food processor, add basil and shallot and chop until fine. Add butter, 1 tablespoon at a time, and process until blended, stopping to scrape down sides. Transfer to small bowl. Add lemon zest and juice. Season with salt and stir to combine.
Prepare a grill over medium-high heat. Clean and oil the grill grate.
Rub fish fillets on both sides with oil. Season with salt and pepper and grill fish until grill marks appear, about 4 minutes. Turn over and cook until grill marks appear and fish is opaque in the center, another 4 minutes. Transfer fish to platter to rest. Spread some Lemon-Basil Butter over fish and serve with remaining butter.