4 halibut fillets or steaks, each about 1 inch thick and about 1 ½ pounds total weight
Prepare a fire in a charcoal grill.
Put the chopped fennel, shallots, garlic, anchovies, and capers in a bowl; toss well. Add the mustard, thyme, pepper flakes, lemon juice, and California Olive Ranch extra virgin olive oil and stir to mix. Season with salt and pepper.
Place the fish on an oiled grill rack 6 to 8 inches above the fire. Cook for 4 to 5 minutes on each side, turning once. To test for doneness, pierce a piece of fish with a knife; it should be opaque in the center.
Transfer the fish to a warmed platter or individual plates and spoon some of the fennel vinaigrette over the top. Serve the remaining vinaigrette in a bowl alongside.