This site is about barbecue, barbecue pits and barbecue sauces. There is lots of good information about barbeque in this site and lots about barbeque sauce and barbeques galore. You found the right web site. Information on brick bbq, bbq grill, bbq pits, barbeques galore, barbecue sauces, barbeque sauce , barbeque and barbecue pits can also be found. Don't be fooled by others that pretend to be experts on barbecue, barbecue pits, or barbecue sauces, because they do not have the years of experience that we do. Enjoy your visit and if you need more info on barbecue, barbecue pits, barbecue sauces, barbeque , barbeque sauce , barbeques galore, bbq grill, bbq pits, brick bbq, barbecue, barbeque sauce , barbecue pits, barbecue sauces, bbq grill just email us.

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

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

For the shallot sauce:

For the bacon vinaigrette:

For the potato disks:

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.