Hawaiian Grilled Fish Salad With Pineapple


Course : Grilling
Serves: 6
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Ingredients:


6 fillets firm fish steaks or fillets salmon, halibut, swordfish, tuna, mahi-mahi, amberjack or opah about 6 ounces each

3 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.


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