Brush haddock with olive oil and season with salt and pepper.
Heat grill to medium high heat.
Prepare brown rice to package directions.
In a large salad bowl, top mixed greens with sliced strawberries, radishes and avocado slices. Finish salad with Cindy's Kitchen Barcelona Vinaigrette.
Place haddock on grill for approximately 2 minutes or until fish is cooked through and flakes easily in the center with a fork. If using outdoor grill, cook for about 8-10 minutes per inch, flipping halfway through cooking time.
To serve, brush grilled fish with 4 tablespoons Cindy's Kitchen Mango Coconut and Pepper marinade. Plate with brown rice and salad. Salt and pepper to taste.
Mike has over twenty years of seafood experience at Shaw's.