Spray the fish with oil and cook on an oiled, preheated covered BBQ (or ridged grill), spraying with oil as you do so.
Peel the oranges and lemons and cut into segments over a large bowl. Then add the olives, chillies, spring onions, parsley and ¼ cup oil with a little salt and quite a bit of ground pepper. Toss well and set aside.
Serve the fish on individual plates with the salad spooned over the top.
