|Salmon/Whitefish, tuna, or sea bass steaks||1 Pound|
|Salad oil||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Sesame oil||2 Teaspoon|
|Mixed greens||4 Cup (64 tbs)|
|Shredded radishes||1⁄2 Cup (8 tbs)|
|Alfalfa sprouts||1⁄2 Cup (8 tbs)|
|Toasted sesame seed||1 Tablespoon|
|Canned green chili pepper||1|
Thaw fish, if frozen.
Place the fish in a plastic bag set into a shallow dish.
For marinade, in a small mixing bowl combine salad oil, lime juice, water, soy sauce, sesame oil, and honey; pour over the fish.
Marinate in refrigerator 6 hours, turning bag occasionally to distribute marinade.
In a large mixing bowl toss together mixed greens, radishes, alfalfa sprouts, sesame seed, and, if desired, chili pepper.
Transfer to a serving platter.
Drain fish, reserving marinade.
Transfer marinade to an 8x5 1/4 -inch aluminum pan.
Lightly grease cooking grill.
Place fish on the cooking grill.
Grill 10 to 12 minutes or till fish flakes when tested with a fork, turning once halfway through grilling time.
After turning, place pan of marinade on the cooking grill beside the fish.
Grill marinade till bubbly.
To serve, pour hot marinade over greens on serving platter; toss to wilt slightly.
Top with grilled fish.