Title: Hawaiian Grilled Fish Salad with Pineapple
Categories: Salad Fish
Yield: 6 Servings
| 6 | | Firm fish steaks or fillets salmon, halibut, swordfish tun |
| 2 | ts | + 1 tb oil; divided |
| 4 | ts | Lemon juice; divided |
| 4 | ts | Minced fresh ginger; divided |
| 1 | | Medium yellow bell pepper diced |
| 1 | | Small sweet onion or red onion finely chopped |
| 2 | cn | Crushed pineapple in juice 8 ounce cans |
| 1/2 | c | Golden raisins |
| 1/4 | ts | Cayenne pepper |
| 3 | c | Torn fresh spinach |
| 3 | c | Torn fresh romaine |
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 saute
until soft. about 4 minutes. Add crushed pineapple, raisins, cayenne and
remaining lemon juice and ginger; saute 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.