• 1 pound russet potatoes, peeled and cut into ½-inch-thick rounds
  • 2 tablespoons white vinegar Full Moon or San Carlos Gourmet
  • 2 tablespoons Extra Virgen Olive Oil Full Moon or Pago Baldíos San Carlos plus more for the grill
  • Salt and black pepper
  • 4 6-ounce pieces halibut, cod, or striped bass fillet
  • 1 large red onion, sliced into ½- inch-thick rings
  • 2 cups baby arugula
  • 2 tablespoons fresh lemon juice, plus lemon wedges for serving.


  1. Heat grill to medium-high. Divide the potatoes between 2 large pieces of heavy –duty foil and, dividing evenly, toss with the vinegar, 1 tablespoon of of the oil, and ½ teaspoon each salt and pepper.
  2. Fold the foil over the potatoes and seal the edges to form 2 packets. Place on grill and cook, turning once, until the potatoes are tender, 20 to 25 minutes.
  3. Meanwhile, rub the halibut and onion with the remaning tablespoon of oil and season with ¼ teaspoon each salt and pepper. After the potatoes have cooked for 15 minutes, oil grill. Add the halibut and the onion and cook until the halibut is opaque throughout, 3 to 5 minutes per side, and the onion is tender, 4 to 5 minutes per side.
  4. In a small bowl, toss the arugula with the lemon juice. Top the halibut with the arugula and serve with the potatoes, onion and lemon wedges