Hamachi Semi Crudo with Hawaiian Salt and Greens

For Citronette Dressing: Place half of the lemon juice and all of the lemon zest and all of the orange juice and zest in a small mixing bowl. Add mustard and mustard seeds and slowly whisk in 4 tablespoons extra-virgin olive oil. Set aside.

Heat a 12- to 14-inch saute pan over medium-high heat and pour in 2 tablespoons olive oil. While pan is heating, press a light coating of Hawaiian salt onto each fillet of hamachi on one side only. Grind fresh pepper onto each fillet.

Place each fillet, salt side down, in sizzling pan. Cook 4 minutes without turning (hamachi should turn color halfway through).

Meanwhile, in a small bowl, dress tender baby arugula or other tender greens with 2 tablespoons olive oil and the remaining Meyer lemon juice.

Remove hamachi to cutting board, slice and place on a large platter. Arrange dressed greens over and around fish. Drizzle citronette around the plate. Sprinkle with fine salt and serve.