Preparation

Pat halibut fillets dry and season both sides with salt, pepper, and garlic powder.

Heat butter or tallow in a skillet over medium-high heat. Add halibut and cook 3–4 minutes per side until golden and opaque throughout. Remove from heat and let cool slightly.

In a large bowl, combine arugula, cucumber, and cilantro.

Drizzle with lemon juice and olive oil, season with salt and pepper, and toss gently to coat.

Flake the halibut into large pieces and add to the salad, mixing lightly to keep the fish intact.

Serve immediately with lemon wedges and a final drizzle of olive oil.