Online Magazine Spring/Summer 2003 Halibut with Basil Mashed Potatoes By Chef Robert Barker of Bambara Serves 4 4 6-8 oz halibut fillets Tomato Vinaigrette for Fish 6 vine ripened tomatoes 1/2 c chopped basil 1 c extra virgin olive oil 2 oz balsamic vinegar 1/2 c toasted pine nuts 1 tsp chopped garlic Salt and black pepper to taste Cut the tomatoes (medium size dice with seeds), mix all ingredients and refrigerate for 1 hour. Basil Mashed Potatoes 5 potatoes 1 c cream 1 stick butter 2 c fresh basil leaves 1/2 c water Salt and pepper to taste Boil peeled potatoes until soft. Add cream, butter, salt and pepper. In a blender, add basil and water and purée for 2-3 min. Next, fold basil purée and potato mash together. Grilling and Serving To plate, sauté halibut over high heat in oil until cooked (about 10 min.). Place a spoonful of basil mash in the center of each plate and place halibut on potatoes, spoon tomato vinaigrette onto fish and garnish with fresh herbs.