Instructions: Make the 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.

Serves 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.