• Step 1

  Preheat grill on HIGH 10 min. Coat cleaned grill grate lightly with vegetable oil.

• Step 2

  Combine papaya, green onions, lime juice, jalapeno, and cilantro in small bowl; set aside.

• Step 3

  Toss arugula with lemon juice; drizzle with olive oil. Divide equally on 4 plates.

• Step 4

  Season both sides of fillets with salt and pepper; drizzle both sides with basting oil (too much oil will cause flare-ups). Sear fillets on grill 1-3 min, until they have changed color about one-quarter of way up from bottom. Turn over; baste (brush seared side with basting oil). Sear 1-3 min.

• Step 5

  Turn over; baste. Cook 1-3 min. Turn over again; baste. Reduce heat to MED; close cover. (Cook fillets 1-inch thick or less 3-4 min/side on MED; cook fillets 1-inch or thicker 5-6 min/side on LOW.

• Step 6

  Cook until internal temp reaches 130 degrees (check by inserting thermometer halfway into thickest part of fillet). Transfer to clean platter; let rest at least 2 min.

• Step 7

  Place fillets on arugula. Top with papaya mixture.

Seafood grills quickly, so check often to avoid overcooking.

Note: When servings & ingredients are modified, nutrition & directions may vary.