6 Tablespoons unsalted butter, at room temperature 2 Tablespoons basil, chopped 2 teaspoons capers, chopped 1 teaspoon lemon zest 1 Tablespoon lemon juice Salt and freshly ground black pepper 1 Tablespoon extra virigin olive oil 1-1/2 lbs. halibut fillet
Prepare a grill.
In a small bowl, blend the butter with the basil, capers and lemon zest. Season to taste with salt and freshly ground black pepper. Refrigerate.
In a large shallow dish, mix the olive oil with a tablespoon of lemon juice. Season the halibut with salt and freshly ground pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
Grill the halibut, flesh side down first, over the hot fire, for about 5-6 minutes per side (depending on the thickness). The fish is done when it is fairly firm, is opaque and flakes easily. Divide the halibut among 4 dinner plates and top with the lemon-caper butter. Serve immediately.