Photo by Leslie KellyChef Robert Spaulding and his crew served 800 dozen oysters at Taste Washington on Sunday. 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. 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. 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 oz Canola oil24 oz Halibut fillet cut into four 6-ounce portions*¼ cup Basil 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 cup Dry white wine2 Tbsp Whole butterto taste Ground white pepperto taste Kosher salt1.5 fl. oz. Red beet vinaigrette dressing (recipe below)16-20 Shiitake mushrooms stemmed1 lb Herbed roasted red potatoesInstructions: 1. Place two or three tablespoons of oil into a saute pan and heat until moderately hot then add the shallots and saute briefly. 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. 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. Hold warm for service. 2. Preheat your grill or BBQ. Place the fish and mushrooms on a plate, brush a small amount of the oil on and then season liberally with salt and pepper. 3. 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. 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. 4. 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. 5. Remove the fish and mushrooms and hold warm for plating. 6. Place the potatoes and chard in the middle of four plates topped with the fish. 7. 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. Use wild-caught fish from sustainable runs.Roasted Red Beet VinaigretteMakes 2 cups1 lb Red beets washed1 ½ tsp Garlic clove chopped½ tsp Fresh thyme leaves chopped5 tbsp White balsamic vinegar or white wine vinegar1 ¼ cup Extra virgin olive oilto taste White pepperto taste Kosher SaltInstructions: 1. Place the beets on a baking sheet and rub with olive oil then roast in a 350 degree oven until they are tender all the way through when poked with a skewer. 2. Remove the beets and let them cool for a few minutes before peeling them. After they are peeled let them cool to room temperature and dice them into ½ inch pieces. 3. In a blender combine the beets and vinegar and blend until smooth then add the garlic and thyme. 4. With the blender running add the oil in a slow stream until incorporated. 5. Season to your liking with the salt and pepper. Herbed Roasted Red PotatoesMakes 4 servings1 lb Small red potatoes washed with eyes removed¼ cup Extra virgin olive oil½ tsp Fresh thyme leaves chopped½ tsp Fresh rosemary choppedto taste White pepperto taste Kosher saltInstructions: 1. Place the potatoes on a baking sheet and rub with olive oil, salt, pepper, and herbs then roast in a 350 degree oven for 15 minutes. Turn them over with a spatula and continue cooking until they are tender all the way through when poked with a skewer.Follow Voracious on Facebook and Twitter.