Thaw fish, if frozen. Rinse fish; pat dry. Place fish, skin sides down, in a shallow dish. In a small bowl, stir together lime juice and water; brush onto fish. In a small bowl combine paprika, salt, ginger, nutmeg, black pepper, and cayenne. Sprinkle rub evenly over fish; rub in with your fingers.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish, skin side down, on a greased grill rack over drip pan, tucking under any thin edges. Cover; grill for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Grill as above.)
To serve, remove skin from fish by carefully slipping a metal spatula between fish and skin, lifting fish up and away from skin. If you like, divide salad among 4 dinner plates. Place fish in the center of the plate on the salad. If you like, serve with grilled asparagus or other favorite vegetable. Makes 4 servings.