Supreme Halibut!

I made a lovely impromptu sauteed halibut last Thursday night.  I simply salt & peppered and zested half a homegrown orange.  When I zest I use non-treated or waxed citrus.  I want zest not chemicals and gums.  Anyway, after the zest I immediately threw the huge fillet (1.78 lbs) into a hot skillet with butter.  Since it was a large piece of fish I immediately covered it with a lid.  My lid is glass so it is great to be able to see the cooking.  I flipped it once and several minutes later I put it on a serving platter.  I took the orange half and a half of a small grapefruit and squeezed it over the fish.  I think next time, with more prep time I would supreme some orange and grapefruit to top the fish and maybe even a green herb.