Hawaiian Grilled Fish Salad With Pineapple

Recipe Ingredients

6		Firm fish steaks or fillets - salmon, halibut, swordfish tuna mahi-mahi, amberjack opah about 6 ounces each
2 teaspoons	10ml	+ 1 tablespoon oil - divided
4 teaspoons	20ml	Lemon juice - divided
4 teaspoons	20ml	Minced fresh ginger - divided
1 teaspoon	5ml	Yellow bell pepper - diced (medium)
1 teaspoon	5ml	Sweet onion - or red onion (small)
		Finely chopped
2		Crushed pineapple in juice - 8 ounce cans
1/2 cup	80g / 2.8oz	Golden raisins
1/4 teaspoon	1.3ml	Cayenne pepper
3 cups	711ml	Torn fresh spinach
3 cups	711ml	Torn fresh romaine

Recipe Instructions

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.

Source:
Michelle M. Davis

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