Makes 6 servings
Total Time 30 minutes

INGREDIENTS

2 Roma tomatoes
1/4 cup olive oil
Salt and freshly ground pepper
6 (1-inch thick) slices brioche
3 cups vegetable stock
2 cups spring peas
1/2 cup white wine
1 lb halibut fillet
1 1/2 cups mayonnaise
1 tbsp Dijon mustard
1 tbsp honey
Zest and juice of 1 lemon
1 tsp finely chopped garlic
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives
1 tbsp finely chopped capers
1/4 cup finely chopped sweet onion
1/4 cup grated pecorino cheese

DIRECTIONS

Preheat grill or broiler to high. Lightly coat tomatoes with 2 teaspoons of the oil and season with salt and pepper. Grill or broil for 8 minutes, turning occasionally, or just until the skins start to char. Set aside to cool.

Meanwhile, brush both sides of the brioche with the remaining oil. Season with salt and pepper, and toast both sides—taking care not to burn—just until brown. Set aside.

In a sauté pan, bring stock to a boil. Add peas, cook for 30 seconds, then remove with a slotted spoon and set aside. Add wine to the stock, bring to a simmer, and add the halibut. Cook for 5 to 10 minutes, until fish is just cooked through. Remove halibut and let cool.

In a large mixing bowl, stir remaining ingredients, except the pecorino, until blended. Chop cooled halibut and tomatoes into small pieces, and add to the dressing along with the peas. Season with salt and pepper.

Spread the salad on the brioche. Cut into halves or quarters, sprinkle with cheese. To serve warm, broil lightly before plating.