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Export 16 ingredients for grocery delivery
Step 1
Preheat an outdoor grill or pan over medium-high heat. Pat fish dry. Using a sharp knife, cut 3 slits into the skin-side of the fish. Drizzle olive oil on fish and season with salt, pepper and oregano. Place fish skin side down on the grill and cover with foil. Cook for 5 minutes or until opaque.
Step 2
Whisk all of vinaigrette ingredients in a bowl and set aside. In a large salad bowl, place all the ingredients of the salad and toss with the vinaigrette.
Step 3
Remove fish from grill and serve with salad on the side.
Step 4
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F
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