Brush halibut fillets with olive oil on both sides, then liberally season them with 1 teaspoon of each salt and pepper on both sides.
Allow fillets to sit at room temperature for about 20 minutes. While fish sit, make the Chermoula. Combine cumin, coriander, parsley, cilantro, garlic, smoked paprika, lime juice, jalapeño and remaining 1/2 teaspoon of salt in a food processor and pulse until smooth.
Pour herb mixture in a bowl and slowly drizzle in olive oil. You are not looking to form an emulsion so just gently stir olive oil in herbs until you have a loose sauce. Set aside for topping the fish. (The Chermoula can be made a day ahead and refrigerated to allow flavors to really set up).
Place a non-stick pan on stove over medium-high heat. Sear halibut for about 4-5 minutes per side. (Adjust heat as necessary to not over brown or burn fish). Cook fish until internal temp reaches 145˚F.
Remove fish from pan once cooked and allow to rest for 10 minutes. Top each fillet with a generous drizzle of chermoula, season to taste as needed. This dish goes great with roasted broccolini.