Meyer Lemon and Green Olive Salsa:
Place shallot, champagne vinegar and a pinch of salt in a bowl and let stand while you prepare remaining ingredients. (This will acidulate the shallots and take off the edge.)
Slice the stem and blossom ends from the Meyer lemons. Stand the lemons on end and cut them vertically into 1/8-inch slices. Stack the slices and cut them lengthwise into 1/8-inch matchsticks. Line up the matchsticks and cut them into 1/8-inch cubes.
Add the diced lemon to the shallot. Add the olives, honey, parsley, Serrano (if using) and a large pinch of salt and pepper. Stir in olive oil and taste for seasoning.
Heat grill pan to medium high. Season halibut with salt, pepper and a drizzle of olive oil. Grill fish on each side for 4–5 minutes, depending on thickness (rule of thumb is 8 minutes per inch of thickness); the fish should resist flaking and have signs of firmness.
Dress each piece with spoonfuls of Meyer Lemon Salsa, and enjoy.
Salsa recipe from Suzanne Goin’s Sunday Suppers at Lucques