Seattle Met contributor/damn fine cook Jess Thomson got in the kitchen with Chef Dalis Chea of Fresh Bistro to learn to make this simple, tasty spring treat. Chea makes his halibut salad with peas, tomatoes, and pecorino cheese, then spreads it over brioche. Yum.

Learn all about the “big-ass flatfish” and where to get it here, then make Chea’s salad for your next picnic or afternoon get-together. Bringing along a bottle of white wine will not be seen as a bad idea.