Basil-Mint Pesto Halibut Sautéed in Rice Paper

Lightly season halibut with salt and pepper.

Dip a rice paper round in tepid water. Trans­fer paper to dry towel, placing halibut on lower third. Top halibut with 1 tbsp. Basil-Mint Pesto; spread evenly. Fold sides of rice paper over fish, then fold top and bottom edges like an envelope to seal completely. Repeat.

Heat olive oil in nonstick pan. Sauté paper-wrapped fillets until golden; drain.

Combine greens with Citrus Salad and arrange on plates. Top with halibut. Garnish with mint sprigs and basil oil. Serve immediately.

Blanch basil and mint; drain and plunge in an ice bath. Drain; squeeze out water.

Puree basil, mint, garlic, pine nuts, and olive oil in processor. Stir in cheese.

Combine citrus sections in bowl; set aside.

In a separate bowl, mix citrus juice, vinegar, ginger, cayenne, salt, pepper, and mint. Whisk in olive oil. Add honey, if necessary. Dress citrus fruit and toss gently to combine.