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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Set aside.
For dressing, in a small bowl, combine the orange juice concentrate, water, soy sauce, honey, cooking oil, sesame oil and ginger.
Broil fish on the greased, unheated rack of a broiler pan, 4 inches from the heat for 6 to 9 minutes or just until fish begins to flake easily with a fork, brushing with 1 tablespoon of the dressing halfway through broiling. (Or, grill fish on the greased rack of an uncovered grill directly over medium coals for 6 to 9 minutes, gently turning and brushing with 1 tablespoon of the dressing halfway through grilling.) Cover and keep fish warm while preparing the greens.
In a large salad bowl, combine greens and orange sections. In a large skillet, bring the remaining dressing to boiling. Boil gently, uncovered, for 1 minute. Add red pepper strips. Remove from heat. Pour over greens mixture, tossing to coat.
To serve, divide the greens mixture among 4 serving plates. Top with the fish. Serve immediately. Makes 4 servings.