Ingredients:

1 pound - Fresh catch of the day -- mahi mahi, grouper, snapper, etc.

2 bags - Pre-packaged, washed greens

1 cup - Grape tomatoes - halved

1/2 cup - Red onion, sliced into rings

1- 1/2 cups (divided) - Orange ginger marinade (below *)

*Orange Ginger Marinade Ingredients:

1 tablespoon - Soy sauce

1 teaspoon - Dijon mustard

1/2 teaspoon - Sesame oil

1/2 teaspoon - Ground ginger

1/2 cup - Olive oil

1/2 teaspoon - Onion powder

1/4 teaspoon - Garlic powder

2 tablespoons (or to taste) - Sour cream

1 tablespoon (or to taste) - Mayonnaise

Directions:

Combine the orange juice, soy sauce, mustard, sesame oil, ginger, and olive oil in a blender until well mixed. Reserve 1/2 cup for the salad dressing.

Add the onion powder and the garlic powder to the remaining marinade. Pour into a plastic container and label "marinade."

Pour the reserved marinade (without the garlic and onion powders) back into the blender and add the sour cream and mayonnaise. Blend just long enough to combine. Pour into another plastic container and label "salad dressing."

When you are ready to prepare dinner, marinate your fresh catch of the day in the marinade, refrigerated, for one hour. Grill on a hot grill just until the fish is opaque and flakes easily. Discard marinade.

While the fish is grilling, toss your favorite prepackaged greens - romaine and spring greens make a nice combination -- in a large bowl with the salad dressing (dress sparingly so greens will not wilt -- pass leftover dressing at dinner).

Ingredients:

1 loaf or baguette - Fresh baked bread - French, Italian, Sourdough, etc

1/4 cup - Olive oil

1 clove - Garlic, smashed

1 teaspoon - Rosemary

1/2 cup - Fresh parmesan cheese, grated

Directions:

Combine the olive oil, garlic and rosemary in a microwave-safe bowl. Place a napkin on top and heat at 30 second intervals until hot and flavors are blended, approximately 1 to 2 minutes.

Slice the bread into 1-1/2 " slices without cutting all the way through the bottom crust, so that the loaf remains intact. Drizzle the garlic herb olive oil into each cut. Sprinkle the cheese into each cut. Wrap the bread loaf completely in foil and place on grill to the side of the fish until the bread is heated through and cheese is melted. Turn frequently to avoid burning.