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1. Shell the English peas by breaking the pods open and removing the peas. You should have approximately 1 cup shelled peas. Blanch peas in salted boiling water for 90 seconds. Immediately place in an ice bath to stop the cooking. Once chilled, drain and place peas on a paper towel to dry.

2. Remove stem and string from snap peas. Cut in quarters and place in a bowl. Add blanched peas, grapefruit, reserved grapefruit juice, avocado, olive oil and ²⁄³ of the pea shoots. Wait to toss the salad while you prepare the fish.

3. Preheat a heavy-bottomed 30cm cast iron pan over medium-high heat for 2 minutes. Pat halibut fillets dry using a paper towel. Season the filets with salt on both sides.

4. Add oil to the pan and heat until just starting to smoke, approximately 1 minute. Tilt pan to distribute oil evenly. Carefully, add the fish to the pan, placing them in the pan away from you to avoid getting splattered with oil. Using a spatula, press down lightly on the fish for 1 minute. Continue cooking for 3 minutes more or until the fish is golden brown and caramelized. Flip and cook for another 2 minutes or until desired doneness. Remove fish from the pan, place on a paper towel lined plate and squeeze fresh lemon juice over the top.

5. Toss and season pea salad with a pinch of salt.

6. Dollop 1 tablespoon yogurt on each serving plate and use the back of the spoon to make a “swoosh” shape. Sprinkle yogurt with lime zest. Place 1 halibut fillet on the center of each serving plate. Spoon pea salad around the halibut. Garnish with remaining pea tendrils and tarragon leaves.