Hawaiian Grilled Fish Salad With Pineapple

Course : Fish
Serves: 6
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6 fillets firm fish steaks or fillets salmon, halibut, swordfish, tuna, mahi-mahi, amberjack, opah -- about 6 ounces each
2 1/4 teaspoons oil divided
4 teaspoons lemon juice -- divided
4 teaspoons minced fresh ginger -- divided
1 medium yellow bell pepper -- diced
1 small sweet onion -- or red onion finely chopped
2 cans crushed pineapple in juice -- 8 ounce cans
1/2 cup golden raisins
1/4 teaspoon cayenne pepper
3 cups torn fresh spinach
3 cups torn fresh romaine

Preparation / Directions:

Rinse fish in cool water and pat dry. Combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger and coat both sides of fish. (Refrigerate for up to an hour.) To prepare Pineapple Salsa, heat remaining oil in a medium skillet. Add yellow pepper and onion and sauté until soft. about 4 minutes. Add crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer. (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.) Grill fish 4 to 5 inches from hot coals, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks. Divide spinach and romaine among six plates and place a grilled fish steak on each. Top with pineapple salsa as a dressing. Yield: 6 servings.

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