I was at the Philadelphia International Flower Show this week and got very inspired to cook something Hawaiian. I marinated the Shrimp and Catfish in a Hawaiian Marinade and let it set for 30 min. While the fish was marinating I began to prepare the salad. Baby Argula, cabbage, carrots, Pineapple and Mangos were topped with a dressing, in which I used Orange Juice, balsamic vinegar, Salt, Pepper and a little dash of sugar. After the Fish was done marinating, I put it in the hot skillet with some olive oil and a little butter. Squeeze a fresh lemon on top for taste. This was by far the lightest most tasty and juiciest meal. Great for a summer dinner.