BBQ Halibut with Parsley Butter

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4 boneless, skin-on halibut steaks (about 2 1/2 cm or one inch thick)
30 ml (2 tbsp) olive oil
salt and freshly ground black pepper
vegetable oil for the cooking grate
lemon wedges for serving

For the butter:
60 ml (4 tbsp) butter, softened
30 ml (2 tbsp) minced fresh parsley
10 ml (2 tsp) grated lemon zest
1/2 ml ( 1/8 tsp) salt
pinch freshly ground black pepper 

Beat butter with fork until light and fluffy. Mix in other ingredients. Place mixture on sheet of plastic wrap. Use plastic to roll butter into log shape. Twist ends of wrap. Chill in fridge until firm, up to three days ahead.
To grill halibut, preheat grill to high for at least 15 minutes. Brush fish with olive oil; season with salt and pepper. Lightly oil grate. Grill fish on high, covered, about four minutes a side until halibut is barely translucent at centre. Serve with lemon, chilled parsley lemon butter melting over top.
Source: From The Cook's Illustrated Guide to Grilling and Barbecue:
A Practical Guide for the Outdoor Cook 
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