Halibut with Basil-Shallot Butter

If you're getting as much rain as we are here in North Texas, your herb garden is especially bountiful this year. Here's a great way to use up some of that basil you've been eyeing...

Halibut with Basil-Shallot Butter
From Bon Appetit magazine

1 1/2 cups (loosely packed) fresh basil leaves
1 large shallot, coarsely chopped
8 tablespoons (1/2 cup) unsalted butter, room temperature
1 teaspoon grated lemon peel

1 6-ounce halibut fillet per person

Extra-virgin olive oil

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 fish by grilling or sauteing on stovetop. Cook until 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.

The leftover butter is great tossed in hot pasta, on steamed vegetables, or spread on toasted bread. My favorite use so far? Melted and used as a dipping sauce for grilled shrimp.