Yield: 1 serving

8 ounces fresh fillet (lingcod, black cod, grenadier or similar) 
1 teaspoon olive oil
1/8 teaspoon sea salt 

Lemon Basil Glaze Ingredients:

¼ cup + 2 tablespoons olive oil
1½ tablespoons freshly squeezed lemon juice 
1 tablespoon lemon zest 
¼ cup fresh basil, chopped (other herbs can be substituted or added)
1 teaspoon finely chopped fresh garlic 
¼ teaspoon sea salt 
¼ teaspoon sugar, optional

For Lemon Basil Glaze:  

Finely chop fresh basil and garlic. Whisk all ingredients to combine. Keep at room temperature until ready to use.

For the Fish:

Preheat chargrill or broiler. Massage fillets with olive oil, salt and pepper, then place on well-seasoned grill, grill pan, or under broiler. Cook to 60% done (the color will change approximately halfway up the fillet). Turn and continue cooking until done (to 140°).

Remove from grill or broiler and top with lemon basil glaze. Garnish with lemon wedge and additional chopped herb. 

Originally posted on the Seattle Times Blog