Special equipment: Pastry bag fitted with a star tip
In a large bowl, add the parsley, 1 teaspoon salt, butter and lemon juice, and mix well. Using a rubber spatula, scrape the butter into a piping bag fitted with a star tip. On a baking tray, pipe star shaped butter pats leaving 1 inch between each. Place in the freezer for at least 4 hours or up to overnight.
Remove from the freezer and scrape the solid butter pats into a resealable bag. Place back in the freezer until needed.
Preheat a grill or cast-iron grill pan.
Sprinkle both sides of halibut fillets with salt and pepper. Grill over medium-high heat until golden brown on the first side, about 3 minutes. Flip and grill the other side, until the fish is firm to the touch and cooked through, another 3 to 4 minutes.
Transfer the cooked fish to a large serving platter. Top each halibut fillet with a lemon herb pat and serve.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Suzanne Taylor