Grilled Halibut with Watermellon and Arugula Salad

 This salad is fabulous and light for summer.  I just had it the other night out on David's back patio.  I wanted to lick the bottom of the salad bowl when finished!  I know the thought of cheese and watermelon sounds strange but the salty feta goes great with the melon and the buttery halibut just tops it all off!  Halibut is a bit pricey but well worth the money!  Its a very mild fish and almost has the same flavor as sea bass.

Ingredients:
4 cups watermelon, cubed
3 cups arugula
1/2 cup sweet onion, such as Vidalia, Walla Wall, or Texas Sweet
3/4 cup goat cheese, cubed
2 limes zested and juiced
1 tablespoon rice vinegar
1 teaspoon sugar
2 tablespoons basil chiffonade
1/2 cup olive oil
4 6-ounce halibut filets
Salt and pepper

Method:
For the Watermelon Salad:
In a large bowl, combine the watermelon, arugula, sweet onion and goat cheese. Set aside until ready to use.

For the Dressing:
Whisk together the lime zest, lime juice, rice vinegar, sugar and basil. Whisk until sugar is dissolved. Drizzle in olive oil. Set aside until ready to use.

For the Halibut:
Season the halibut filets with salt and pepper. Heat olive oil in a large, nonstick sauté pan over medium high heat. When the pan is hot add the halibut filets and cook for 2 to 3 minutes on each side or until the fish is just cooked through.

To serve, toss the watermelon salad with some of the dressing and divide among four plates. Place the filets alongside the salad and pour remaining dressing over each piece of fish. Serve immediately.

Yield: 4 servings