Grilled Mahi Mahi, grilled veggies, and spring salad with apple pears. Season the Mahi Mahi with dill, salt, and pepper and a squeeze some fresh lemon juice on top. Quickly steam the broccoli and cauliflower until somewhat soft (remember they'll go on the grill later so don't turn them into mush, just soften them). Put the veggies on a skewer (I prefer metal skewers) and drizzle some olive oil and spices over the veggie skewers. I love Penzey's Foxpoint seasoning on grilled veggies. Toss together spring mix, apple pear, some nuts (I used pecans), some cheese (I used Wensleydale with blueberries), and a balsamic vinaigrette (made by adding some apple pear, olive oil, and balsamic vinegar in the nutribullet until emulsified). I start by heating the grill and making sure it's clean. I add the veggies first, then add the fish when the veggies are almost done.