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Grilled Halibut with Potato Disks, Shallot Sauce, and Bacon Vinaigrette Grilled Halibut with Potato Di

Grilled Halibut with Potato Disks, Shallot Sauce, and Bacon Vinaigrette

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Grilled Halibut with Potato Disks, Shallot Sauce, and Bacon Vinaigrette

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<TABLE cellSpacing=0 cellPadding=0 width=500>
<TBODY>
<TR>
<TD>
<TABLE cellSpacing=0 cellPadding=0 width=585 bgColor=#ffffcc border=0>
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<TR>
<TD vAlign=top colSpan=3>
<TABLE cellSpacing=0 cellPadding=0 border=0>
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<TR>
<TD vAlign=bottom colSpan=3><IMG src="/images/recipe_border_top.gif"></TD></TR>
<TR>
<TD vAlign=top width=30><IMG src="/images/recipe_border_left.gif"></TD>
<TD vAlign=top width=160><IMG src="/images/fnp431.jpg"></IMG><IMG src="/images/recipe_border_bottom.gif"></TD>
<TD vAlign=top width=40><IMG src="/images/recipe_border_right.gif"></TD></TR>
<TR>
<TD width=30>�</TD>
<TD width=160><BR><IMG src="/images/wine_and_beer.gif"><BR><SPAN class=wineBeerRec>A dry and elegant Fum� Blanc will weave its way through the many distinct flavors of this dish with grace and ease. </SPAN><BR><BR><SPAN class=wineBeerRec>A lighter ale with a spicy but balanced hop finish will make a great platter for the recipe's many flavors. Try one from Oregon. </SPAN></TD>
<TD width=40>�</TD></TR></TBODY></TABLE></TD>
<TD vAlign=top width=290><BR><BR><SPAN class=description>A kaleidoscope of flavors and textures you won't soon forget. </SPAN><BR><BR><SPAN class=ingredientGroup>For the shallot sauce:</SPAN><BR><BR>
<TABLE cellSpacing=0 width=312 border=0>
<TBODY>
<TR>
<TD class=ingredientAmount width=25>12</TD>
<TD width=8></TD>
<TD class=ingredient width=251>shallots (about 1-1/4 pounds), sliced </TD></TR>
<TR>
<TD class=ingredientAmount width=25>1/2</TD>
<TD width=8></TD>
<TD class=ingredient width=251>cup white wine </TD></TR>
<TR>
<TD class=ingredientAmount width=25>1</TD>
<TD width=8></TD>
<TD class=ingredient width=251>cup chicken broth </TD></TR>
<TR>
<TD class=ingredientAmount width=25>1</TD>
<TD width=8></TD>
<TD class=ingredient width=251>tablespoon butter </TD></TR>
<TR>
<TD class=ingredientAmount width=25>1/2</TD>
<TD width=8></TD>
<TD class=ingredient width=251>teaspoon salt </TD></TR>
<TR>
<TD class=ingredientAmount width=25>1/2</TD>
<TD width=8></TD>
<TD class=ingredient width=251>teaspoon freshly ground black pepper, or to taste </TD></TR></TBODY></TABLE><BR><SPAN class=ingredientGroup>For the bacon vinaigrette:</SPAN><BR><BR>
<TABLE cellSpacing=0 width=312 border=0>
<TBODY>
<TR>
<TD class=ingredientAmount width=27>6</TD>
<TD width=8></TD>
<TD class=ingredient width=251>ounces lean bacon, cubed </TD></TR>
<TR>
<TD class=ingredientAmount width=27>6</TD>
<TD width=8></TD>
<TD class=ingredient width=251>tablespoons balsamic vinegar </TD></TR>
<TR>
<TD class=ingredientAmount width=27>1</TD>
<TD width=8></TD>
<TD class=ingredient width=251>tablespoon lime juice </TD></TR>
<TR>
<TD class=ingredientAmount width=27></TD>
<TD width=8></TD>
<TD class=ingredient width=251>Sugar </TD></TR>
<TR>
<TD class=ingredientAmount width=27></TD>
<TD width=8></TD>
<TD class=ingredient width=251>Salt and pepper </TD></TR></TBODY></TABLE><BR><SPAN class=ingredientGroup>For the potato disks:</SPAN><BR><BR>
<TABLE cellSpacing=0 width=312 border=0>
<TBODY>
<TR>
<TD class=ingredientAmount width=26>1</TD>
<TD width=9></TD>
<TD class=ingredient width=249>pound potatoes, peeled and julienned </TD></TR>
<TR>
<TD class=ingredientAmount width=26>1</TD>
<TD width=9></TD>
<TD class=ingredient width=249>tablespoon balsamic vinegar </TD></TR>
<TR>
<TD class=ingredientAmount width=26>3</TD>
<TD width=9></TD>
<TD class=ingredient width=249>tablespoons chopped fresh chives </TD></TR>
<TR>
<TD class=ingredientAmount width=26>1/2</TD>
<TD width=9></TD>
<TD class=ingredient width=249>teaspoon salt </TD></TR>
<TR>
<TD class=ingredientAmount width=26></TD>
<TD width=9></TD>
<TD class=ingredient width=249>Freshly ground black pepper </TD></TR>
<TR>
<TD class=ingredientAmount width=26>3</TD>
<TD width=9></TD>
<TD class=ingredient width=249>tablespoons melted butter </TD></TR>
<TR>
<TD colSpan=3>�</TD></TR>
<TR>
<TD class=ingredientAmount width=26>6</TD>
<TD width=9></TD>
<TD class=ingredient width=249>halibut fillets (about 5 ounces each) </TD></TR>
<TR>
<TD class=ingredientAmount width=26></TD>
<TD width=9></TD>
<TD class=ingredient width=249>Salt and pepper </TD></TR>
<TR>
<TD class=ingredientAmount width=26>2</TD>
<TD width=9></TD>
<TD class=ingredient width=249>tablespoons olive oil </TD></TR></TBODY></TABLE><BR><BR><SPAN class=direction>To make the sauce: In a heated skillet place shallots and white wine; simmer and reduce liquid to one-third. Add chicken broth and simmer for 20 minutes or until shallots are cooked. In a blender or food processor combine shallot mixture, butter, salt, and pepper. Pur�e until smooth. </SPAN><BR><BR><SPAN class=direction>To make the vinaigrette: In a skillet, saut� bacon until crisp. Discard all but 1 tablespoon fat; add balsamic vinegar and lime juice. Season with sugar, salt, and pepper to taste. </SPAN><BR><BR><SPAN class=direction>To make the potato disks: Place potatoes on paper towels to remove moisture. Sprinkle with balsamic vinegar. Combine chives, salt, pepper, and butter; add to potatoes and toss to coat. Coat a baking sheet with butter. On baking sheet spoon julienned potatoes into 12 equal portions. Flatten to form thin disks. Place baking sheet in center of cooking grate. Grill potatoes 12 minutes or until crisp, turning once halfway through grilling time. Keep warm while halibut is grilling. </SPAN><BR><BR><SPAN class=direction>Season halibut pieces with salt and pepper and brush with oil. Place fish on cooking grate. Grill 6 to 8 minutes or until fish flakes easily with a fork, turning carefully once halfway through grilling time. </SPAN><BR><BR><SPAN class=direction>Gently warm shallot sauce and bacon vinaigrette. Arrange one warm potato disk on each plate. Top with one piece of halibut, then top with a second potato disk. Pour some shallot sauce around disks and sprinkle with bacon vinaigrette. </SPAN><BR><BR><SPAN class=servings>Makes 6 servings.</SPAN><BR><BR><SPAN class=note><B>Note: </B>Orange roughy, Chilean sea bass, or red snapper can be used in place of halibut. </SPAN><BR>� </TD>
<TD>�</TD>
<TD vAlign=top width=35 bgColor=#ffffff><IMG src="/images/tab_fish_lg.gif" border=0></IMG></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><BR>

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Grilled Halibut with Potato Disks, Shallot Sauce, and Bacon Vinaigrette

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So whether you need our help in making a big purchase, want to find out about the latest gadgets and accessories to help you get the most out of your Weber or just need some inspiration for your next meal. Call us now on 0208 829 8849!

Expert Advice. We Only do Weber BBQs

Our highly knowledgable customer service team has amassed over a decade of invaluable industry experience and we all cook with Weber at home!

We Only Sell Weber. It's all we have ever sold, and the only BBQ brand that we ever will sell!

So whether you need our help in making a big purchase, want to find out about the latest gadgets and accessories to help you get the most out of your Weber or if you just need some inspiration for your next meal. Call us now on 0208 829 8849!

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1 Grilled Halibut with Potato Disks, Shallot Sauce, and Bacon Vinaigrette

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