DIRECTIONS:

• Soak cedar plank(s) in water overnight or at least 4 hours before grilling
  
• Heat grill to med high
  
• Rinse fillet in cold water and pat dry
  
• Salt and Pepper Fillet
  
• Generously coat the top of the fish with Orange Tarragon Seasoning
  
• Drizzle with Olive Oil and rub into the seasoning to evenly coat the fillet
  
• Place on Cedar Plank(s) for grilling
  
• Grill, covered for 15-20 minutes
  
  

Frisee & Blood Orange Salad:

• Slice the Blood Orange in Half- reserving one half for juicing
  
• Remove the peel and pith from the other half using a knife and cut into segments
  
• Chop or tear Frisee into bite sized pieces
  
• In a medium bowl, toss to combine the Frisee and blood orange segments with a pinch of orange tarragon seasoning, olive oil, and juice from the remaining orange half. 
  
• Finish with Salt & Pepper to taste
  
• Remove Halibut and planks from the Grill
  
• Transfer to plate 
  
• Top with Frisee and Blood Orange Salad