Seared Halibut with Arugula Gremolata
The secret to getting that restaurant-quality sear on the fish is very simple: Cook it without turning it over, first on the stove top and then in the oven -- just to finish it off.
Alternatives: Sorrel and fish are a famous pairing in culinary circles; the tart herb could easily be substituted for the arugula. The flavor would be different but delicious in its own right. Alaskan wild salmon would be a great substitute for the halibut.