Ingredients

Halibut:
1 (6-ounce) halibut steak
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Salad:
1 head frisee, chopped
1 cup arugula, chopped
10 cherry tomatoes, halved
1 (15-ounce) can chickpeas (garbanzo beans)

1 fennel bulb, stalk removed, halved, and thinly sliced
1/4 cup extra-virgin olive oil
1 lemon, juiced
2 teaspoons honey
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

For the halibut:
Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both
sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the
fish rest for a few minutes then cut into 1-inch cubes.

For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and
fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and
pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish
and serve.