Steps:
- 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 grill on medium heat. Rub fish fillets on both sides with olive oil. Grill until fillets are just opaque in center, about 4 minutes per side.
- Transfer to plates. Immediately spread some basil-shallot butter over fish, passing additional basil-shallot butter alongside.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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