Mahi-Mahi Skewers with Grapefruit Herb Dressing

Dressing and Marinade

1/2 cup grapefruit juice

1/3 cup olive oil

1/4 cup seasoned rice vinegar

3 clove garlic, minced

1-inch fresh ginger, minced

2 green onions finely chopped

1/2 tsp salt

freshly ground pepper

1 lb Mahi Mahi, cut into 1-inch cubes

1 red pepper, cut into 1/2-inch pieces

1 ripe pineapple, peeled and cubed to 1-inch pieces

About 4-6 cups spring mix greens, or a mix with radicchio and Belgium Endive

Mix the ingredients of the dressing together well. Transfer half to a small non-reactive small dish and fold in the Mahi-Mahi cubes. Let them marinate about half an hour - you want the edges to just 'cook' from the acids in the citrus, and they will turn a bit white.

You really don't want to marinate for more than 30-60 minutes. Meanwhile get the grill heating, whichever way you do it!

Thread the fish, pineapple and pepper on 4-6 skewers. Grill for a total of about 10 minutes, turning skewers several times.

While the skewers are grilling, put together the greens base on a platter to hold the skewers. Put the sizzling hot skewers on the greens base and dress with some of the remaining dressing. Serve with lemon wedges and remaining dressing.

Cook's Note: You can modify this by changing what's on the skewers and what's in the base greens - that's the fun.