Blackened Fish Salad

Thaw fish, if frozen. In a large salad bowl combine leaf lettuce, spinach, orange sections, cucumber slices, and pepper strips. Divide the lettuce mixture among 4 dinner plates. Set aside. In a small bowl combine basil, thyme, onion powder, ground red pepper, sage, garlic salt, white pepper, and black pepper. Rinse fish; pat dry with paper towels. Cut into 4 serving-size portions. Brush both sides of fish with some of the melted margarine or butter. Coat both sides with basil mixture. Remove the rack from a charcoal grill. Place an unoiled 12-inch cast-iron skillet directly on hot coals. (If using a gas grill, place skillet on grill rack; turn heat to high.) Do not position handle over coals. Heat skillet about 5 minutes or until a drop of water sizzles. Add fish to skillet. Carefully drizzle 2 teaspoons of the melted margarine or butter over fish. Grill for 2 1/2 to 3 minutes or until fish is blackened. Turn fish; drizzle another 2 teaspoons melted margarine or butter over fish. Grill for 2 1/2 to 3 minutes more or until blackened and fish flakes easily with a fork. Arrange fish on top of lettuce mixture. Serve with Zesty Buttermilk Dressing.