By skyforbes 
Cook fish over medium-high heat to get that nice sear but retain moisture, about 4–5 minutes per side based on thickness. Add minced shallots near the end so they soften but don’t burn, enhancing the oil’s flavor without overpowering. Flake fish gently after removing from heat, so it remains chunky rather than mushy. While fish rests, prepare salad components. Toss greens, grapes, fennel, and herbs together lightly to combine textures. Dress with oil and lemon mixture; the acidity cuts through the oil and lifts the dish. Fold in warm fish last to maintain temperature contrast; the heat slightly softens the salad without wilting the leaves too much. Top with toasted pumpkin seeds for crunch and to add a new flavor dimension. Season carefully — lemon and olive oil can dilute saltiness, so adjust after mixing. Serve immediately to keep the different elements distinct.