2) Griddle until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 2.5cm cubes.
For the salad:
1) In a large bowl, combine the frisee, rocket, tomatoes, chickpeas, and fennel.
2) In a small bowl, mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.