Halibut Kabobs with Lemon Thai* Basil Butter

This one is for my cousin, Peg who flew home from Alaska yesterday with tons of fresh halibut:
(serves 4-6)

6 T. butter, room temp.
2 cloves garlic, minced
3 T. chopped fresh Thai basil, divided
2 t. lemon juice, divided
2 t. fresh lemon zest
1 t. finely minced shallot
A couple of dill fronds*, snipped
Sea* salt and freshly ground pepper, to taste
2 lbs. halibut, cut into 1&1/2" cubes
2 T. high-heat oil
2 zucchini, thickly sliced
1 yellow squash*, thickly sliced
1 qt. grape* tomatoes
Metal or wood skewers (if using wood, make sure to soak them*)
Lemon crowns

Mix butter, garlic 2 T. basil, 1 t. lemon juice, lemon zest, shallot, S&P in a small bowl until well combined. Gently toss halibut with oil, remaining 1 T basil and 1 t. lemon juice; marinate for 20 mins. Meanwhile, preheat the grill to med. high heat (or start the broiler*). Thread halibut (against the grain so the fish doesn't fall apart), zucchini, squash, and tomatoes on skewers; lightly season with S*P. Cook until fish is just opaque, about 3-4 mins. per side. Remove kabobs to a platter and immediately top with half the lemon-basil butter (heated to melted*). Serve additional butter on the side with lemon crowns and sprinkle with dill. I would make a Caesar salad and some warm roasted garlic bread to accompany. This is a perfect for dining Al Fresco!!!!

Make Patience and Perseverance your watch words today. And, have FUN!!!

Love,

MM