For the Halibut:
8 oz. Halibut Fillet
2 oz. Polenta
2 oz. Olive Oil
Pinch of Salt and Pepper

For the Arugula Salad:
1 cup Arugula, cleaned
2 oz. Kalamata Olives, rinsed
2 ounces, Fennel Bulb, Shaved
1 ounce Garlic, Roasted
Pinch of Salt and Pepper
1 ounce Lemon Juice, Fresh Squeezed
1 ounce Olive Oil, Extra Virgin

For the Basil Pesto:
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Grana Padana cheese

For the Tomato Oil:
1/4 cup extra-virgin olive oil
1/2 teaspoon minced garlic
1/3 cup diced Roma tomato
Salt and pepper

Basil Pesto Directions:
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.  Stir in cheese.

Tomato Oil:
In a small, 8-inch sauté pan set over medium-high heat, add the olive oil. Once the oil is hot, add the garlic to the pan and sauté until fragrant, about 30 seconds. Add the tomato to the pan and saute for 2 minutes, season with the salt and pepper. Place in Blender until smooth.

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