Seared Halibut with Fall Mole and Radicchio

• 1½ pounds skinless center-cut halibut fillet, cut into 4 pieces

Kosher salt, freshly ground pepper

• 4 tablespoons olive oil, divided, plus more
• 1 head Treviso or Chioggia radicchio, leaves separated and cut on a diagonal into 1-inch pieces
• 2 tablespoons unsalted, roasted pumpkin seeds (pepitas)
• 1 tablespoon white balsamic vinegar
• 1⅓ cups Fall Mole
• 2 tablespoons torn mint leaves

Flaky sea salt

1. Season halibut all over with kosher salt and pepper. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat. Add halibut and cook undisturbed until fish is golden brown and looks opaque halfway through, about 4 minutes. Turn fish, brush with oil, and cook until completely opaque (it will just start to flake when pressed on the side), about 2 minutes. Transfer fish to a warm plate, drizzle with oil, and let rest while you make the salad.
2. Toss radicchio, pumpkin seeds, vinegar, and remaining 2 Tbsp. olive oil in a medium bowl; season with kosher salt and pepper.
3. Gently warm mole in a small saucepan over low heat. Spoon onto plates, dividing evenly. Place halibut on mole, top with radicchio salad and mint, and sprinkle with sea salt.