Grilled Halibut with Herb Salad and Meyer LemonGreen Olive Salsa

• 6 fillets Alaskan halibut, 5 to 6 ounces each
• 1 Meyer lemon, zested
• 1 tablespoon thyme leaves
• 1 tablespoon sliced flat-leaf parsley, plus 1/2 cup packed flat-leaf parsley leaves
• 1 small fennel bulb, sliced
• 1/2 teaspoon fleur de sel
• 3 tablespoons super-good extra-virgin olive oil
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups small arugula or small watercress sprigs
• 1/4 cup fresh tarragon leaves
• 1/4 cup chervil sprigs
• 1/4 cup 1/2-inch-snipped chives
• 1/4 cup small mint leaves
• 1/4 cup small opal and green basil leaves
• Meyer lemongreen olive salsa (recipe follows)
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely diced shallot
• 1 tablespoon plus 1 teaspoon champagne vinegar
• 2 Meyer lemons
• 1 teaspoon honey
• 3/4 cup pitted Lucques olives, chopped
• 2 tablespoons sliced flat-leaf parsley
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

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.

lemon, thyme, parsley, fennel bulb, extravirgin olive oil, extravirgin olive oil, arugula, tarragon, chervil sprigs, chives, mint leaves, opal, lemongreen olive salsa, kosher salt, shallot, champagne vinegar, lemons, honey, lucques olives, parsley, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/grilled-halibut-with-herb-salad-and-meyer-lemon-green-olive-salsa-390990 (may not work)