COOK IT.
Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 400° F. If using a gas or charcoal grill, set it up for medium-high heat.
Set halibut in a baking dish or sheet tray, then blot with a paper towel to remove excess moisture. Season with Lemon Pepper Garlic & Herb Set aside.
Combine butter and 1 teaspoon of Lemon Pepper Garlic & Herb seasoning in a small bowl. Refrigerate for 15 minutes.
Meanwhile, prepare the lemon-parsley pesto: In a food processor, pulse almonds, parsley, and scallions. Drizzle in olive oil until just combined. Transfer to a small bowl, then fold in parmesan cheese, and season with salt, if needed.
Set a cast iron skillet on the grill and heat olive oil. When hot, sear the halibut filets, 2 to 3 minutes per side, until fish is opaque and begins to flake. After flipping the halibut, add compound butter and baste throughout the remaining cook time.
Remove the halibut from the grill and allow to rest for 5 minutes, then serve halibut warm with pesto and fresh lemon wedges.