Heat an outdoor grill or grill pan. Brush the fish pieces with olive oil and season generously with the spicy seafood rub. Cook the fish on the hot grill until cooked through, turning once , about 10-15 minutes. Allow to cool on a cutting board.
Divide the romaine, tomatoes, onion, feta cheese, and cilantro among four plates.
Place a piece of fish on each salad. Serve immediately with lime wedges and dressing on the side.
Nutritional values are approximate and based on 1/4 the recipe.Salad components can be prepared up to 4 days in advance and stored separately in the refrigerator.