Grilled Brined Wild-Caught Halibut with Green Bean & Tomato Salad

Name: Grilled Brined Wild-Caught Halibut with Green Bean & Tomato Salad
Ingredients: ¼ cup kosher salt; 2 cups water plus more for ice bath; 4 cups ice cubes plus more for ice bath; 3 pounds center-cut skinless halibut fillet blood line removed; ¼ cup mayonnaise or as needed; 1 tablespoon dijon mustard; ¼ cup sherry vinegar; 1 pinch sugar; 1 pinch kosher salt & black pepper, to taste; 1 small clove garlic green germ removed, finely minced; 1 cup extra-virgin olive oil plus more for grill; 1 pound green beans ends trimmed; 1 pound various varieties of tomatoes (try for a mix of types, sizes and colors); 1 pinch maldon salt or other coarse sea salt, to taste; 1 shallot finely minced; 30 large green basil leaves cut in ¼‑inch ribbons; ½ bunch flat-leaf parsley roughly chopped; 25 tarragon leaves snipped with scissors; 1 old bay seasoning as needed

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Ingredients

¼ cup kosher salt
2 cups water plus more for ice bath
4 cups ice cubes plus more for ice bath
3 pounds center-cut skinless halibut fillet blood line removed
¼ cup mayonnaise or as needed
1 tablespoon dijon mustard
¼ cup sherry vinegar
1 pinch sugar
1 pinch kosher salt & black pepper, to taste
1 small clove garlic green germ removed, finely minced
1 cup extra-virgin olive oil plus more for grill
1 pound green beans ends trimmed
1 pound various varieties of tomatoes (try for a mix of types, sizes and colors)
1 pinch maldon salt or other coarse sea salt, to taste
1 shallot finely minced
30 large green basil leaves cut in ¼‑inch ribbons
½ bunch flat-leaf parsley roughly chopped
25 tarragon leaves snipped with scissors
1 old bay seasoning as needed