Spoon as much dressing as you wish around the outside of the chard and then place the shiitake mushrooms around the outside of the chard on the dressing.*Note: take care to use pieces that are similar in thickness across the whole piece and that are similar in dimension to each other. Place the potatoes and chard in the middle of four plates topped with the fish. Remove the fish and mushrooms and hold warm for plating.

After you flip the fish over place the mushrooms on the grill gill side down first and cook for about 2 minutes then turn over and cook another 1 or two minutes. Flip the fish over and continue cooking until the fish has reached an internal temperature of around 127 degrees and then brush or spread on the pesto. Place the fish on the grill and let cook for 2 or three minutes then rotate one-quarter turn and cook on the same side for another 2 or three minutes. Place the fish and mushrooms on a plate, brush a small amount of the oil on and then season liberally with salt and pepper. When the wine has almost evaporated turn off the heat and add the butter mixing continuously until it is melted and incorporated into the chard. Turn the heat up to high and add the chard and saute for a minute or two then add the white wine and a pinch of salt and pepper.

Place two or three tablespoons of oil into a saute pan and heat until moderately hot then add the shallots and saute briefly. Red beet vinaigrette dressing (recipe below)16-20 Shiitake mushrooms stemmed1 lb Herbed roasted red potatoesInstructions: 1. Check out part one and part two of this week’s Grillaxin for more fish stories.Grilled Halibut With Swiss Chard and Shiitake MushroomsMakes 4 servings.2 ozĜanola oil24 oz Halibut fillet cut into four 6-ounce portions*¼ cupěasil pesto16 oz Swiss chard stemmed, cleaned, chopped, blanched and drained (after it has cooled, squeeze the water out with your hands)2 tsp Chopped shallots¼ cupĝry white wine2 Tbsp Whole butterto taste Ground white pepperto taste Kosher salt1.5 fl. Sure, there’s a loooooooooooooong list of ingredients and a few parts to juggle, but you can do it! Especially this time of year, when that mild fish from Alaska is hitting the market.

Do the math! That’s a lot!Hooray for halibut! That’s what we say after reading Elliott’s chef Robert Spaulding’s yummy recipe.

Photo by Leslie Kell圜hef Robert Spaulding and his crew served 800 dozen oysters at Taste Washington on Sunday.

Slow Hands by Leslie Kelly