Ingredients
2 (7 ounce) thick filets Halibut
1 T lemon zest
2 T chopped Italian parsley
2 T chopped cilantro
2 T chopped mint
1/4 t freshly ground black pepper
1/4 t kosher salt
1 T EVOO

Preheat grill to medium high.

Combine lemon zest, parsley, cilantro, mint, and pepper. Coat halibut in herb mixture and allow to rest at room temperature for 15 minutes. Season with salt and drizzle with oil. Grill to medium-rare / medium, 3 minutes each side depending upon thickness. Set aside and cover with foil until service.

Sautéed Chard
Ingredients
1 pound Swiss chard
1 T. EVOO
1 shallot thinly sliced
1 T. picked thyme
Kosher salt/ pepper, to taste
1 tablespoon red wine vinegar

Rinse chard and separate stems from leaves. Cut stems into 2-inch pieces and cut leaves crosswise into 1-inch strips. In a sauté pan over medium high heat, add 1/2 T. EVOO and shallots. Add stems to pan and sauté about 5 minutes. Add leaves, thyme, vinegar and second 1/2 T. EVOO and cook another 5 minutes.

Provincial Bread Salsa
Ingredients
1 bunch picked cilantro
1 bunch picked Italian flat leaf parsley
1 T capers
2 whole anchovies
1 clove garlic
1 cup plus 1 Tbs. EVOO
Lemon juice to taste
Kosher salt and freshly ground black pepper to taste
2 cups torn bread

Preheat oven to 375 degrees F.

In food processor add all ingredients except EVOO and pulse to blend. Scrape down the sides. Then with the motor running, stream in the cup of EVOO. Season to taste with lemon juice and salt and pepper.

In the food processor add sourdough bread (removing crust) and pulse until crumb size is achieved. On a baking sheet spread out the crumbs evenly, season lightly with salt and pepper and lightly drizzle over 1 Tbs. EVOO. Toast until colored and dry in an oven set at 375 degrees F. Set aside and then add to the salsa verde at the last moment for added texture.