• Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 1 ½-2 minutes. • Spread grain blend out on a plate to cool slightly. 

• Wash and dry produce. • Quarter lime. Trim and halve cucumber lengthwise; cut crosswise into ½-inch-thick half-moons. Quarter tomato lengthwise; slice into ¼-inch-thick quarter-moons. Trim and thinly slice scallions. 

• Crush peanuts in their bag (use a rolling pin or a heavy pan). • Heat a small dry pan over medium-high heat. Add peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. Turn off heat; transfer to plate with grain blend.

• Meanwhile, in a large bowl, whisk together vinegar, chili sauce, 2 TBSP olive oil, a squeeze of lime juice, and as much Sriracha as you like (for 4 servings, use 4 TBSP olive oil and a big squeeze of lime juice).

• To bowl with dressing, add mixed greens, cucumber, tomato, scallions, grains and peanuts, half the crispy onions, half the wonton strips, salt, and pepper. Taste and season with more salt and pepper and a squeeze of lime juice if desired.

• Divide grain salad between shallow bowls; top with remaining crispy onions and remaining wonton strips. Serve with remaining lime wedges on the side. ***Fish is fully cooked when internal temperature reaches 145°.***