Instructions: Two hours ( 30 minutes if rushed ) before planning to serve, combine green onions, orange juice, walnut oil, & 2 tablespoons of the dill in a shallow glass or stainless steel bowl. Place fish in marinade & lightly press into liquid. Turn fish over; spoon more marinade over top & let stand at room temperature until ready to cook, turning fish & spooning marinade over top every 15 to 30 minutes. At least 30 minutes before serving, prepare the salsa.

Chris SAFETY note:
The recipe calls for reserving the marinade for drizzling on the fish while cooking & when placed on the platter. As a safety precaution I believe you should put the marinade in a saucepan & bring to a boil to kill any parasites or other uglies that might make you sick, before using the reserved marinade.

To grill the fish:
Prepare a bed of medium - hot coals. Set grill in place about 4 inches above coals; lightly brush grill with vegetable oil. When grill is sizzling hot, place fish on grill; cook 2 to 3 minutes, then rotate fish a quarter turn & cook a minute longer to create a crisscross pattern. Turn fish over; drizzle with some of the marinade & cook 3 to 4 minutes longer or until fish tests done, rotating a quarter turn after about 2 minutes.

To pan broil the fish:
Heat a heavy skillet; add some vegetable oil. When oil is sizzling hot, add fish. Cook about 5 minutes or until well browned on bottom; turn over, drizzle with some of the marinade & cook until second side is browned & tests done.

To test doneness:
Insert a knife in the thickest part of circular grain of fish; if flesh is moist but not shiny, fish is done. ( If fish is cooking slowly, cover it after the first turn. )

To serve:
Place fish on a platter & drizzle with remaining marinade; spoon a mound of salsa to 1 side of the fish. Press remaining dill evenly into the cucumber slices, then arrange the cucumber & orange slices alternately along other side of fish. Top fish with cilantro sprigs.

Makes 4 to 6 servings.

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