Instructions:

Grilled Halibut with Rum Sauce, Great Greens and Olives (George Foreman Grill)

Dressing
1 tablespoon balsamic vinegar
1 tablespoon fresh orange juice
1 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil

Marinade and Fish
2 tablespoons dark rum
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon fresh ginger, peeled and finely minced
1 tablespoon fresh cilantro, coarsely chopped
1 tablespoon honey
1 large clove garlic, finely minced
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1 1/4 to 1 1/2 inch thick halibut steak, skin and bones removed,
    then cut into 4 steaks of equal size (can substitute cod,
    scrod or haddock if desired)

To complete dish
2 cups mesclun or assorted baby salad greens, washed and dried
8 whole brine- or oil-cured ripe olives such as Nicoise or Kalamata

For dressing: Whisk together all ingredients except olive oil in 2-cup glass measure. Drizzle in oil, whisking briskly. Cover with plastic wrap and set aside.

For marinade and fish: Combine all ingredients except halibut in 10-inch glass pie plate or shallow nonmetallic bowl. Place halibut in marinade, turn so both sides are well coated, cover with plastic wrap, and refrigerate for 1 hour, turning fish in marinade two to three times.

Spray 10-inch ridged cast iron grill pan with nonstick cooking spray, set over moderately high heat until almost smoking - about 2 minutes.

Pour marinade into small nonreactive saucepan and set, uncovered, over lowest heat.

Arrange halibut stakes, not touching, on smoking-hot grill pan and grill 2 minutes, basting with hot marinade and giving steaks a quarter turn after 1 minute to create crisscross grill marks. Turn steaks over and grill flip sides exactly as you did the first sides.

To complete dish: Mound mesclun on large deep platter, whisk dressing until creamy, then drizzle evenly over greens. Arrange halibut on greens and spoon remaining hot marinade over all. Scatter olives on top and serve at once.

My notes: I cooked this on the George Foreman grill for about 4 minutes.