My "Gourmet Guy" used some fresh basil to top our grilled Cod. He minced the basil added it to olive oil, about a tablespoon, with course salt and pepper and minced garlic.
He placed each side of the fish into olive oil.
Then he placed salt and pepper on the fish and grilled it. Because it was snowing and very cold outside we decided to use our George Foreman grill rather than our gas grill. This is very quick since it cooks on both sides. It only took a minute for the thinest piece of fish.
After grilling he put the basil mixture on top, the fish was delicate and the topping mouthwatering.
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