Grilled Halibut T-Bone with Heirloom Tomatoes and White Balsamic Reduction

4 cups white balsamic vinegar1 cup sugar4 halibut T-bones, 12 ounces each (see note) or halibut steaks, about 1-inch thick3 tablespoons olive oilSalt and ground black pepper to taste4 large ripe tomatoes, preferably heirloom variety, cut into 1/2-inch thick slices (16 slices total) 1/4 cup white truffle oil (see note)1 teaspoon thin strips fresh basil, for garnishStart a medium-hot fire in a barbecue grill.For the balsamic reduction: Combine the vinegar and sugar in a medium-sized saucepan over medium heat; bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until volume is reduced by two-thirds. Let cool, empty the contents into a bowl or squeeze bottle and reserve for later use.For the halibut and tomatoes: Season each halibut T-bone with the olive oil, salt and pepper on both sides. Grill the halibut on each side for about 5 minutes (time is estimated for a one-inch thick portion).Season the tomato slices with salt and pepper. Wipe a clean grill with a towel dipped in olive oil and lightly grill the tomatoes, flipping each slice after 30 seconds with a thin metal spatula.To serve: On each serving plate, place the four grilled heirloom tomato slices in a circular pattern. Lay the halibut on top of the tomatoes. Drizzle each plate with the white truffle oil and white balsamic reduction. Garnish with the basil.Serves four.Chef's note: Ask your fish purveyor for halibut T-bones. Look for white truffle oil at gourmet food shops.Chef Paul Katz, Harry Caray's, Rosemont and Chicago