There’s no shortage of great halibut recipes; the firm but flaky white fish is incredibly versatile. In the summer, when even the idea of pulling out your baking sheets and turning the oven knob makes you shudder, the grill is an excellent match for fresh halibut fillets. To keep things simple, no marinade or lengthy prep time is required here. You can make the basil-shallot butter garnish in the time it takes to preheat your grill. To make it a complete meal, toss some vegetables on the fire for a quick side dish.
Store leftover herb butter in an airtight container in the refrigerator to toss with pasta, Parmesan, and freshly cracked black pepper for the next day’s lunch.
For other halibut preparations, check out pan-seared halibut with herby beans, lemon juice, and capers or this spring-y baked halibut recipe with asparagus and ramps. Looking for more simple fish recipes? Our weeknight favorites include fish tacos with cilantro-chile sauce, turmeric fish with rice noodles and fresh herbs, and more.
Recipe information
Total Time
10 minutes
Yield
6 servings
Ingredients
1½
1
1
1
6
Preparation
Step 1
Finely chop basil and shallot in mini food processor. Add butter, 2 Tbsp. at a time, and process until blended, stopping occasionally to scrape down sides. Transfer to small bowl; stir in lemon zest and season with kosher salt.
Step 2
Prepare grill for medium heat. Rub fish fillets on both sides with olive oil and season with kosher salt and freshly ground black pepper. Cook halibut until fillets are just opaque in center, about 4 minutes per side. Transfer fish to plates. Immediately spread some basil-shallot butter over fish. Serve, passing additional basil-shallot butter alongside.
Editor’s note: This recipe was originally printed in June 2007. Head this way for more of our best seafood recipes →
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Reviews (2)
Back to TopI found this recipe to have a mild lemon and basil flavor that went nicely with the halibut. I was careful to season lightly with salt since the fish was salted. I added a little more zest of lemon and then a squirt of juice on the fish. It was good in 2007 and is good now. Will go well on a pasta with peppercorns and Parmesan as stated in the recipe. To ‘ anonymous’ in Florida… I presume by now you realize the recipe called for lemon zest.. NOT Orange as you stated. I am sorry you ruined your fish by mistake.
Hopsing
Oregon
6/28/2023
This might be a good recipe for people who hate the taste of fish.. When I started this, I had visions of a basil and garlic flavored butter dripping over fresh white fish. It turned out to be a shallot and orange zest goo drowning out all hint of fish flavor. Look -- good fish is more expensive than good steak. When you cook steak you want to taste steak. Don't you want your fish to have fish flavor? And -- lemon juice on fish is fine. The acid in lemon juice actually cooks the protein in fish, but orange peal does not belong on fish. Put orange peal on your gin drink, but leave it off the fish.
Anonymous
Florida
4/16/2023
To the reviewer who asked about the amount of butter: One stick of butter is 4 ounces.
Anonymous
Cleveland
4/13/2023
I felt the shallot over powered the basil.
Anonymous
new jersey
3/29/2023
Is it 8 tablespoons of butter or a half cup?? Not the same thing!
Anonymous
Philadelphia
8/20/2020