Mix all ingredients except bread crumbs and seafood in immersion blender until a paste consistency (other options, tomato basil, pepper, fresh-pickled-dried ginger).
Hand mix bread crumbs with herb blend and spread onto sheet pan to dry (overnight preferably).
Generously crust top side of halibut (store remaining bread crumbs in an airtight container for future use – make sure it’s dry otherwise it will mold).
Preheat pan over medium high heat.
Add pure olive oil (or 70/30 canola/evoo mixture).
When oil is hot, pan sear halibut crust side down 1 – 2 minutes.
Flip and turn off pan for a few minutes, remove from heat.