Ingredients:

Fish:
3 tablespoons paprika
2 tablespoons minced garlic
2 tablespoons olive oil
1 tablespoon ancho chili powder
1 tablespoon finely chopped fresh oregano
2 teaspoons allspice
1/2 cup grapefruit juice
8 (5 to 6-ounce) sea bass fillets

Cooking Recipe:

Place first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt pepper. Sprinkle fish (should be fresh) with salt and pepper. Rub the spice mixture over each fillet. Refrigerate 2 hours.
Preheat grill. Remove fish (if you live near the coast you can get fresh catch easily) from marinade and season with salt and pepper. Grill for 3 minutes on each side.

Vinaigrette:
1/4 cup plus 2 tablespoons grapefruit juice
1/4 cup olive oil
2 tablespoons Sherry wine vinegar
1 1/2 tablespoons chopped fresh mint
1 tablespoon chopped fresh ginger
Salt and freshly ground pepper

whisk (beat lightly with a whisking utensil called a whisk, often springy looking) together the ingredients and season with salt and pepper to taste.

Salad:
10 cups mixed baby greens
2 pink grapefruits, peeled and cut into segments
2 large mangoes, peeled, pitted and thinly sliced
1 avocado, peeled, pitted, thinly sliced
Vinaigrette

Place greens in a large bowl and drizzle with some of the dressing, season with salt and pepper and toss to coat, divide among 8 plates.
Arrange grapefruit segments and mangoes atop greens and drizzle with some of the dressing; place 1 fish (fresh catch tastes better than frozen) fillet along each salad. Top fish with avocado.