Recipe Detail

Grilled Basil Halibut with Jalapeno Butter

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Number of Servings:


  1. 4 - six oz. firm whitefish fillets (cod, halibut or flounder) rinsed and patted dry
  2. 1 tablespoons - olive or canola oil
  3. 6 tablespoons - butter
  4. 2 - fresh jalapeno peppers stemmed, seeded, cut into thin strips
  5. 1/4 cups - snipped fresh basil
  6. 1 - lime, cut into quarters for serving


1. Brush fish with oil; sprinkle lightly with salt and pepper. For a gas or charcoal grill, grill fillets on greased rack of a covered grill directly over medium heat for 4-6 minutes per 1/2-inch of thickness or until fish flakes easily when tested with a fork, turning once.

2. Meanwhile, for jalapeno butter, heat butter over medium heat in a large skillet. Add jalapeno; cook and stir 5 minutes or until tender and just beginning to brown.

3. To serve, top fish with jalapeno butter and fresh basil. Pass lime wedges.


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