Grilled Halibut with Rum Sauce and Ginger

1 tbsp fresh lime juice
1 tbsp orange juice
1 tbsp grated fresh gingerroot
1 tbsp minced garlic
1 tbsp fresh cilantro, chopped
1/4 tsp ground cumin
1/4 tsp allspice
1 tsp freshly ground black pepper
2 tbsp honey
1/4 cup dark rum
4 1/2 inch thick halibut steaks
1/4 cup fresh orange juice
1 tbsp dijon mustard
1 tbsp balsamic vinegar
1/2 cup olive oil
salt and freshly ground black pepper
2 cups mesclun or assorted salad greens such as radicchio, oak leaf, etc.
1 cup whole olives

In a shallow glass pan, mix together the juices, hearbs and spices, honey, and rum. Dredge halibut in the marinade - both sides; cover with plastic wrap and refrigerate. Marinate fish, 1-4 hours, turning occasionally.
Mix together the orange juice, mustard, and vinegar in a medium bowl; add oil, whisking until thickened. Taste for salt and pepper, adding as necessary. Set aside.
Remove fish from the marinade and pour sauce into a small saucepan; simmer until heated through. Heat an oiled ridged fry pan over medium high heat. grill fish, basting with sauce, 2-3 minutes on each side, shifting them diagonally to cause criss-cross grill marks.
Place greens on four heated plates; spoon a tbsp of the orange dressing over salad. Place halibut on top of the greens and drizzle the whole thing with the heated marinade. Scatter olives around and serve immediately.