Combine kosher salt and coarsely ground black pepper on a plate.

Dip halibut fillets in the salt and pepper mixture.

Heat a large skillet over high heat.

Add grapeseed oil to coat the pan.

Sear halibut for 4-6 minutes per side until brown.

Whisk lemon juice, ponzu, minced shallot, and grapeseed oil in a medium bowl.

Toss watercress with the vinaigrette; season with salt and pepper to taste.

Place a ring mold on each plate and fill with lemon rice pilaf.

Remove the ring and top with watercress salad.

Lay a halibut fillet on top of the salad and drizzle with lemongrass sauce.

Sprinkle diced tomato and chopped chives on top of the sauce.

For the Lemon Rice Pilaf: Heat a large skillet over high heat, add oil, swirl to coat. Stir-fry diced onion, minced ginger, and lemon zest until soft (about 2 minutes).

Add jasmine rice and cook, stirring until opaque (about 5 minutes).

Add white wine and reduce by 80 percent.

Add chicken stock, cover with foil, and cook over low heat for 25-30 minutes.

Fluff rice with a fork and sprinkle with chopped parsley.

For the Lemongrass Sauce: Heat a medium skillet over medium heat. Add oil, swirl to coat. Saute minced garlic, ginger, shallot, and lemongrass until soft (about 3 minutes).

Add ponzu and reduce by 50 percent.

Add chicken stock and reduce by 50 percent.

Puree mixture with an immersion blender.

Add blanched and sliced artichoke hearts; cook until tender.

Mount the sauce with butter; season with salt and pepper.