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

 

A dry and elegant Fumé Blanc will weave its way through the many distinct flavors of this dish with grace and ease.

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. 		 

A kaleidoscope of flavors and textures you won’t soon forget.

For the shallot sauce:

12 shallots (about 1-1/4 pounds), sliced
1/2 cup white wine
1 cup chicken broth
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, or to taste

For the bacon vinaigrette:

6 ounces lean bacon, cubed
6 tablespoons balsamic vinegar
1 tablespoon lime juice
Sugar
Salt and pepper

For the potato disks:

1 pound potatoes, peeled and julienned
1 tablespoon balsamic vinegar
3 tablespoons chopped fresh chives
1/2 teaspoon salt
Freshly ground black pepper
3 tablespoons melted butter
 
6 halibut fillets (about 5 ounces each)
Salt and pepper
2 tablespoons olive oil


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. Purée until smooth.

To make the vinaigrette: In a skillet, sauté bacon until crisp. Discard all but 1 tablespoon fat; add balsamic vinegar and lime juice. Season with sugar, salt, and pepper to taste.

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.

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.

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.

Makes 6 servings.

Note: Orange roughy, Chilean sea bass, or red snapper can be used in place of halibut.