Use paper towels to pat the halibut fillets completely dry - this will ensure even browning.

Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.

Heat the olive oil in a large skillet over medium-high heat for 2 minutes. Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through. Remove the fish from the pan and cover tightly with foil to keep warm.

Meanwhile, add the vegetable stock to a medium saucepan. Bring to a boil over medium high heat.

Add the peas and shallots then boil until tender, about 8 minutes. Drain the peas and shallot into a bowl of ice water reserving one cup of the liquid. Drain the peas and shallots once cool and add them to a blender with ¼ cup of the cooking liquid.

Puree until smooth adding more liquid until the puree is the consistency of a thickened milk shake.

Heat the focaccia; brush with olive oil.

Break the fish into pieces and place over the greens.

Cut the sheet of focaccia into pieces and serve.