For the fish: take the fish and season with salt and pepper on both the skin and flesh.

Heat a sauté pan, add the oil and allow the oil to just begin to smoke. When the oil is smoking, place the fish in the pan skin-side down and shake the pan back and forth. Using a fish spatula, press on the flesh lightly to flatten the fish so the skin gets nice and crispy.

Lower the flame a bit and let the skin crisp; once it's crispy flip the fish over for 1 minute to finish cooking.

If your sauté pan isn't too big, work in batches so as not to overcrowd the pan, but make sure to clean the pan in between batches.

Mix the maple syrup with the soy sauce and set aside.

Using a melon baller, ball the melon.

Mix the arugula and mint with some of the olive oil, a bit of salt and pepper, the melon and figs.

Place the fish on a plate, 2 pieces each, skin side up (that’s the best part!) and place the salad next to the fish, and drizzle the maple soy sauce over the salad and fish.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 Subscribe Now