1. In a medium sized bowl, combine tomatoes, hearts of palm and ¼ cup of olive oil. Add 2 tablespoons of lemon juice, salt, and pepper; to taste. Toss gently to combine.

2. Preheat grill to medium-high. Making sure to clean and oil the grates just before cooking. Season fish on both sides with salt & pepper. Drizzle fish with olive oil and sprinkle with 1 teaspoon of finely grated lemon zest. Gently massage the fish to coat the entire fillet. Grill the halibut until browned on both sides, and opaque in the center. About 5 minute the first side and 3-4 on the second side.

Serve halibut over the tomato salad with a fresh crusty bread and enjoy!

GRILLING TIP: To help keep the fish from sticking, don't flip it too soon, and flip the fish with a purposeful, quick motion.