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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
For shallot sauce:
12 shallots (about 1-1/4 lb), sliced
1/2 cup white wine
1 cup chicken broth
1 tbsp butter
1/2 tsp salt
1/2 tsp freshly ground black pepper, or to taste
For bacon vinaigrette:
6 oz lean bacon, cubed
6 tbsp balsamic vinegar
1 tbsp lime juice
Sugar
Salt and pepper
For potato disks:
1 lb potatoes, peeled and julienned
1 tbsp balsamic vinegar
3 tbsp chopped fresh chives
1/2 tsp salt
Freshly ground black pepper
3 tbsp melted butter
6 halibut fillets (about 5 oz each)
Salt and pepper
2 tbsp olive oil
To make 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. Puree until smooth.
To make vinaigrette: In a skillet, saute bacon until crisp. Discard all but 1 tbsp fat; add balsamic vinegar and lime juice. Season with sugar, salt, and pepper to taste.
To make 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. Serves 6 Note: Orange roughy, Chilean sea bass, or red snapper can be used in place of halibut.
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HALIBUT WITH POTATO DISKS, SHALLOT SAUCE AND BACON VINAIGRETTE
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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
For shallot sauce:
12 shallots (about 1-1/4 lb), sliced
1/2 cup white wine
1 cup chicken broth
1 tbsp butter
1/2 tsp salt
1/2 tsp freshly ground black pepper, or to taste
For bacon vinaigrette:
6 oz lean bacon, cubed
6 tbsp balsamic vinegar
1 tbsp lime juice
Sugar
Salt and pepper
For potato disks:
1 lb potatoes, peeled and julienned
1 tbsp balsamic vinegar
3 tbsp chopped fresh chives
1/2 tsp salt
Freshly ground black pepper
3 tbsp melted butter
6 halibut fillets (about 5 oz each)
Salt and pepper
2 tbsp olive oil
To make 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. Puree until smooth.
To make vinaigrette: In a skillet, saute bacon until crisp. Discard all but 1 tbsp fat; add balsamic vinegar and lime juice. Season with sugar, salt, and pepper to taste.
To make 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. Serves 6 Note: Orange roughy, Chilean sea bass, or red snapper can be used in place of halibut.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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