Cooking
Instructions

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.*
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.
3. Remove fish from grill and serve with salad on the side.
   *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.