Compound butter
2 sticks of unsalted butter at room temperature
2 ounces of sun dried tomatoes, sliced
1/2 ounce of fresh basil, chiffonade
1/2 cup of pine nuts, lightly toasted
1 ounce of olive oil
1 lemon, juiced
(To taste) kosher salt and white pepper

 In a mixing bowl, place butter, olive oil and lemon juice.  On low speed, blend together.  Add  sliced sun dried tomatoes and pine nuts; blend in lightly. 

Remove bowl from mixer and fold in chiffonade of basil.  Season to taste with kosher salt and white pepper.  Set aside until halibut comes off the grill.

Lightly brush fillets with oil and season with salt and pepper.  Place onto clean, seasoned grill for 3-4 minutes with the bone side down.  Turn fillet over to skin side and cook fillet through.

Place onto dinner plate accompanied by the compound butter, roasted red skin potatoes and grilled asparagus.