Place the juice of the lemons and limes in a large shallow dish. Place fish fillets in the juice and let marinate for 3 – 5 minutes. Don’t let sit too long or the acid from the juice will start to cook the fish. Remove the fish from the juice and discard juice. Pat dry with paper towels. Dust the fillets with flour. Heat a nonstick skillet or grill pan to medium heat and spray with nonstick cooking spray. Cook fish slowly until medium, golden brown.
Separate arugula into four bunches. Place them in a cucumber ring and dip in dressing.
In a large bowl, combine roasted red peppers, haricots verts, walnuts, onion and egg beaters. Season with freshly ground pepper. Heat a nonstick skillet to medium-low heat and spray with nonstick spray. Spoon mixture onto skillet to make 3-4 inch frittatas and cook until solid in the middle and golden brown. Serve with fish. Serves 4.