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