Grilled Halibut with Basil-Shallot Butter
['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', '6 6-ounce halibut fillets', '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 barbecue (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 fish to plates. Immediately spread some basil-shallot butter over fish. Serve, passing additional basilshallot butter alongside.
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