For the halibut
: Place a grill pan
over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes.
For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice
, cumin, salt, and pepper. Drizzle
the olive oil mixture over the salad and toss to combine. Top with fish