4 serving-sized halibut steaks or filets, 1 inch thick
2 tablespoons butter
juice & zest of 1 lemon
1 tablespoon Dijon mustard
5-6 leaves finely snipped fresh basil or 1/2 teaspoon dried basil, crushed
In small saucepan or microwave cup, melt butter with lemon juice, mustard, and basil.
Lightly brush both sides of halibut with sauce.
Arrange preheated coals around a drip pan in a covered grill. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with sauce.
Spoon any remaining sauce over cooked fish.