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