Grilled Sea Bass, Mango, Grapefruit and Avocado Salad

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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

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

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