Instructions
Cook the potatoes in simmering salted water for or until they are fork tender.
Drain the potatoes and peel them, if desired.
Cut the potatoes into bite size pieces into a bowl.
Add the red onion and parsley.
Mix the 6 tablespoons olive oil, white wine vinegar, garlic, mustard and basil and pour over the potatoes.
Sprinkle with salt and pepper to taste.
Preheat an outdoor grill with the grids about 4-6 inches from the heat.
Brush the fish with a film of vegetable oil and sprinkle with salt and pepper to taste.
Grill the fish for per side or until it is cooked but still rare in the center.
Place the potato salad in a circle on each of 4 plates.
Slice the fish and place on top of the potato salad.
Garnish the plate with the tomato chunks.
Drizzle the fish with Balsamic vinegar.
Makes 4 servings