Heat cast-iron skillet or countertop grill until very hot. Dip lemon slices into olive oil to coat both sides. Sear in hot skillet about 30 seconds or until lightly charred on both sides.
In nonreactive bowl, mix tomatoes, piquillo peppers, basil, lemon juice, soy sauce, chives, mint and orange zest; season with black pepper. (Yield: 6 cups)
For each serving, to order, cut 4 ounces hamachi into 1/2-inch-thick slices; arrange on plate. Spoon 1/4 cup tomato-pepper mixture over hamachi; let stand 5 minutes before serving. Season lightly with black pepper; garnish with a few charred lemon slices.
Recipe by Chef Rick Tramonto, Osteria di Tramonto