1) Heat the oil in a large frying pan over medium heat. Coat the filets with garlic pepper on the flesh side. When pan is heated, add filet flesh side down to pan to sear that side. Allow to cook for about 30 seconds. Then flip filets over with tongs.

2) Add white wine to pan and cover to steam. After about 2 minutes, much of the wine will have evaporated.

3) Add the chicken stock gradually. Allow the filets to steam for another couple of minutes. Then add the lime juice. When bubbling and both filets are opaque all the way through, add the green onions to the pan and swirl in the sauce for a moment.

4) Remove filets to beds of lettuce.

5) Add a tsp of the Blood Orange Olive, swirl the green onions in the sauce one more time and then pour equal parts over the fish.

6) Garnish with fresh cilantro and lime wedges.

7) Sprinkle with salt and pepper to taste.

8) Serve immediately.