Recipes and Cooking Basil Halibut with Jalapeno Butter 4.9 (7) 1 Reviews We like to serve this spicy fish dish with plenty of fresh lime wedges. By Nancy Hughes Nancy Hughes Website Nancy S. Hughes has worked for over two decades as a cookbook author with the American Diabetes Association. Her books focus on meeting the needs of those with restricted diets, and Nancy employs the latest research on healthy eating. As a recipe developer, Nancy has published her work in Better Homes & Gardens, Clean Eating, Diabetic Cooking, and Cooking Light. She works as a food consultant to major companies and advisory boards, including the Pork Board, the USA Rice Federation, and Canola Info.Nancy S. Hughes graduated summa cum laude from James H. Faulkner Community College with an associate's degree in culinary arts in order to become a chef. She then completed a certification program for media training through the Lisa Ekus Group so that she could record radio programs, serve as a spokesperson for advisory boards, and perform cooking demonstrations. Learn about BHG's Editorial Process Published on June 19, 2015 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 5 mins Cook Time: 5 mins Grill Time: 4 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 6 ounce firm whitefish fillets (such as cod, halibut, or flounder), rinsed and patted dry 1 tablespoon canola oil Salt and ground black pepper 6 tablespoon butter 2 fresh jalapeno peppers, stemmed, seeded, and cut into thin strips* ¼ cup snipped fresh basil 1 lime, cut into quarters Directions Brush fish with oil and sprinkle lightly with salt and pepper. For a gas or charcoal grill, grill fillets on the greased rack of a covered grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once. Meanwhile, heat butter in large skillet over medium heat. Add jalapeno peppers; cook and stir for 5 minutes or until tender and just beginning to lightly brown. Place fish on plates and top with basil; spoon jalapeno-butter mixture over fish. Serve with lime quarters. *Handling hot peppers Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water. Print Nutrition Facts (per serving) 419 Calories 31g Fat 2g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 419 % Daily Value * Total Fat 31g 40% Saturated Fat 13g 65% Cholesterol 148mg 49% Sodium 370mg 16% Total Carbohydrate 2g 1% Total Sugars 1g Protein 33g Vitamin C 13.7mg 69% Calcium 61mg 5% Iron 0.8mg 4% Potassium 587mg 12% Fatty acids, total trans 1g Folate, total 31.2mcg Vitamin B-12 1.7mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.