Cut Fingerling Potato (8 ounce) into half inch pieces, and set aside.
Cut Zucchini (1) in half lengthwise. Slice each half lengthwise again to create four long quarters, then slice widthwise into half inch pieces.
Remove Fresh Basil (0.25 ounce) and Fresh Cilantro (0.25 ounce) leaves from stems, and discard stems. Roughly chop the leaves, and set aside.
Mince Fresh Chives (6 stalk) and add to basil and cilantro.
Slice Scallion (2) thinly on the bias, and set aside for garnish.
Mince Shallot (2) and Garlic (2 clove).
In a medium bowl, combine Honey (1 tablespoon), White Wine Vinegar (2 tablespoon), and Curry Powder (1 teaspoon). Stir to combine.
Slowly pour Olive Oil (1/4 cup) into the bowl, whisking constantly, until the oil is incorporated into mixture. Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
In a medium saucepan over medium heat, add Olive Oil (1 teaspoon). Add shallots and garlic cloves. Cook for 3 minutes, until softened.
While the sauce is simmering, heat Olive Oil (1 tablespoon) in a large saute pan over medium high heat. Add Cauliflower Florets (12 ounce) and cook for 3 minutes, stirring frequently.
Toss in fingerling potatoes and cook for another 8 minutes.
Add zucchini and cook for 4 more minutes.
Once potatoes are cooked, remove from heat and add vegetables to the vinaigrette. Add Chopped Roasted Almonds (1/4 cup), Dried Cranberries (4 ounce), basil, cilantro and chives. Toss until evenly coated. Hold for plating.
Pat Halibut Fillet (2) dry with paper towels. Cut each fillet into two even pieces.
Heat Olive Oil (1 teaspoon) in a medium saute pan over medium high heat. Season each piece of fish with a pinch of salt on each side. Sear fish on one side for three minutes until golden brown.
Flip fish and continue to cook for two minutes or until cooked through. Remove from heat.
Place a portion of vegetable mixture in the center of two plates. Stack two pieces of halibut on top of vegetable mixture. Drizzle curry sauce over and around fish. Garnish with green onions.