Ingredients

4
6 ounces firm whitefish fillets (such as cod, halibut, or flounder), rinsed and patted dry
1
tablespoon canola oil
Salt and ground black pepper
6
tablespoons butter
2
fresh jalapeno peppers, stemmed, seeded, and cut into thin strips*
1/4
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.

From the Test Kitchen

*HANDLING HOT PEPPERS

Because hot chile peppers, such as jalapenos, 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.

Nutrition Facts (Basil Halibut with Jalapeno Butter)

Per serving: 
419 kcal cal., 
31 g fat 
(13 g sat. fat, 
5 g polyunsaturated fat, 
10 g monounsatured fat), 
148 mg chol., 
370 mg sodium, 
2 g carb., 
1 g fiber, 
1 g sugar, 
33 g pro.
 
Percent Daily Values are based on a 2,000 calorie diet