Ingredients:

4 4 to 5-lbs fresh or frozen sea bass, tilapia, or catfish fillets
1 tsp finely shredded orange peel
½ cup orange juice
3 tbsp olive oil
1 tbsp snipped fresh chives
2 cloves garlic, minced
1/3 tsp kosher salt
6 cups torn fresh spinach
2/3 cups red grape tomatoes or red teardrop tomatoes, halved

Directions:

1. Thaw fish, if frozen. pat dry with paper towels. For vinaigrette, in a screw-top jar combine orange peel, orange  juice, oil, chives,garlic and salt. Cover and shake well.

2. Place fish in a shallow dish. Pour half of the vinaigrette over fish; turn fish to coat. Cover and marinate in the refrigerator for 30 minutes. Drain fish; discard marinade.

3. Place fish in a well-greased grill basket, tucking  under any tiny edges. For charcoal grill, grill fish on the rack of an uncovered grill directly over medium coals for  4 to 6 minutes per ½-inch thickness of fish or until flakes easily when tested with a fork, turning basket once. Remove fish from  basket; keep warm. (For a gas grill, preheat grill. Reduce heat to medium. Place fish in a basket on the grill rack over heat. Cover; grill as above.)

4. In a large skillet heat remaining vinaigrette over medium heat. Add spinach, gently tossing to coat. Remove from heat. stir tomatoes. To serve, divide spinach mixture evenly among 4 dinner plates. Top with fish.