Directions

1. Place fillets in a rimmed plate; drizzle with half the dressing, turning to coat. Let stand 20 minutes.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Place bell pepper quarters in a grill basket. Grill 8 to 10 minutes, turning every 2 minutes or until softened. Transfer peppers to a cutting board. Slice into thin strips, and place in a bowl; cover and keep warm.
3. Place onion slices in grill basket. Grill 6 to 8 minutes, turning every 2 to 3 minutes or until softened. Add onions and cilantro to peppers in bowl. Drizzle with remaining dressing; toss to coat. Season with salt and pepper to taste; set aside.
4. Remove fillets from marinade; discard marinade. Season fillets with salt and pepper to taste, and place on grill. Grill 6 to 8 minutes or until fish flakes easily with a fork. Remove from grill. Serve with pepper salad.