Grilled Marlin

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4 (6 to 8-ounce) marlin steaks

Vegetables:

Vegetable oil

1 large carrot, julienned

1 cup red cabbage, shredded

1 cup bok choy, thinly sliced

1 cup Chinese cabbage, shredded

1/2 Vidalia onion, thinly sliced

Vinaigrette:

1/2 lemon, juiced

1/4 cup orange juice

2 tablespoons honey mustard

3 tablespoons poppyseed dressing

Salt and pepper

1/2 to 1/3 cup olive oil