Herb-Marinated Halibut, Okra-White Corn Succotash & Arugula Salad

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2 tablespoons olive oil + more as needed

1 tablespoon minced thyme

1/2 teaspoon minced marjoram

20 to 24 ounces halibut fillet, divided into 4 even portions

Gazpacho sauce

1 cup red cherry tomatoes

1/4 cup olive oil

-- Kosher salt and black pepper to taste


2 strips smoked bacon, diced

1/2 cup minced red onions

1/2 cup minced red bell pepper

2 to 3 ounces okra cut into 1/2-inch thick slices, about 1/2 cup

2 cups grilled white corn kernels, about 2 large ears

1 cup halved heirloom cherry tomatoes


1 teaspoon lemon juice

3 teaspoons extra virgin olive oil

3 ounces wild baby arugula

6 heirloom cherry tomatoes, halved

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