Halibut Fillet with Red Pepper Beurre Blanc

Red Pepper Beurre Blanc
INGREDIENTS:
1/2 cup dry white wine 1 tablespoon tarragon vinegar
1 shallot, diced 1 medium-size red bell pepper, seeded and chopped
1/4 cup heavy cream 1/2 cup (1 stick) unsalted butter, chilled
Sea salt to taste

STEPS:
In a medium-size skillet, combine the wine, vinegar, shallot, and red pepper. Bring to a slow boil and let boil until reduced to 2 tablespoons of liquid. Add the cream, bring back to a boil and let boil for 2 minutes. Reduce the heat to low and whisk in the butter a little at a time until all butter is incorporated. Remove from the heat and transfer to a blender or food processor. Process just until smooth. Season with salt. Keep warm in the top of a double boiler until ready to serve.

Halibut Fillets
INGREDIENTS:
(6) 6 to 8-Ounce halibut fillets
(2) Tablespoons extra virgin olive oil
Red Pepper Beurre Blanc
(6) Sprigs fresh basil for garnish

STEPS:
Follow grill planking instructions. Rub the fillets with the olive oil. Prepare a hot fire. When ready to grill, place the halibut on the grill planks and grill until opaque and just beginning to flake when tested with a fork. Serve with the beurre blanc spooned over the fillets and garnish with a sprig of fresh basil