Grilled Halibut Steaks on a Bed of Arugula with Tomato Salad and Gremolata

Ingredients

• 3 bunches arugula fresh washed and dried stemmed
• 6 servings pepper black freshly ground
• 3 tablespoons flat-leaf parsley finely chopped
• 0.3 cup basil leaves fresh chopped
• 1.5 teaspoons garlic finely minced
• 48 ounce halibut steaks 
• 3 tablespoons juice of lemon freshly squeezed
• 1.5 teaspoons lemon zest finely grated
• 4.5 tablespoons olive oil 
• 6 tablespoons olive oil extra-virgin
• 0.8 teaspoon sea salt 
• 1 pinch sea salt generous
• 4.5 large summer tomatoes diced ripe seeded

Equipment

• bowl
• baking pan
• grill

Directions

1. Make the tomato salad: In a large bowl, mix together all the ingredients and set aside.
2. Place all the ingredients in a bowl and mix. Set aside.
3. Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper.
4. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade.
5. Let the fish marinate for 10 minutes at room temperature.
6. Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes.
7. Serve immediately.