-
1
Season the fish with the lemon zest, thyme, and sliced parsley.
-
2
Cover, and refrigerate at least 4 hours or overnight.
-
3
Remove the fish from the refrigerator 15 minutes before cooking, to let it come to room temperature.
-
4
Light the grill 30 to 40 minutes before youre ready to cook.
-
5
Just before you grill the fish, toss the sliced fennel with the fleur de sel, the super-good olive oil, and 1 tablespoon Meyer lemon juice in a large bowl.
-
6
When the coals are broken down, red, and glowing, brush the fish with the regular extra-virgin olive oil and season with salt and pepper on both sides.
-
7
Place the fish on the grill, and cook 2 to 3 minutes, rotating the fish once, until its nicely colored on the first side.
-
8
Turn the fish over, and cook a few more minutes, until its almost cooked through.
-
9
Be careful not to overcook the fish.
-
10
When its done, it will begin to flake and separate a little, but the center will still be slightly translucent.
-
11
Remember, the halibut will continue to cook a bit more once you take it off the grill.
-
12
While the fish is cooking, very gently toss the arugula and herbs with the fennel.
-
13
Season with salt and freshly ground black pepper and taste.
-
14
Arrange the salad on a large platter, place the fish on top, and spoon some of the Meyer lemongreen olive salsa over the halibut.
-
15
Serve the remaining salsa on the side.
-
16
Place the shallot, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit 5 minutes.
-
17
Slice the stem and blossom ends from the Meyer lemons.
-
18
Stand the lemons on one end, and cut them vertically into 1/8-inch slices.
-
19
Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks.
-
20
Line up the matchsticks, and cut them into 1/8-inch cubes.
-
21
Add the diced lemon to the shallot.
-
22
Stir in the honey, olives, parsley, a pinch of pepper, and the olive oil.
-
23
Taste for balance and seasoning.
-
24
The halibut needs to be seasoned with lemon and herbs at least 4 hours ahead of time.
-
25
You can pick the herbs and make the salsa a few hours ahead.
