Grilled Halibut with Basil-Shallot Butter
- Extra-virgin olive oil
- 1 large shallot
- 1 ½ cups fresh basil leaves
- 8 tablespoons unsalted butter
- 6 6-ounce halibut fillets
- 1 teaspoon grated lemon peel
Finely chop basil and shallot in mini food processor. Add butter, 2 tablespoons at a time, and process until blended, stopping occasionally to scrape down sides. Transfer to small bowl; stir in lemon peel and season basil-shallot butter with salt. Prepare barbecue (medium heat). Rub fish fillets ...