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  Recipe Home » Salads » Hawaiian Grilled Fish Salad With Pineapple
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  Hawaiian Grilled Fish Salad With Pineapple
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 219
Ingredients:
6 Firm fish steaks or fillets salmon, halibut, swordfish tuna, mahimahi, amberjack or opah about 6 ounces each
2 tsp + 1 tb oil, divided
4 tsp Lemon juice, divided
4 tsp Minced fresh ginger, divided
1 Medium yellow bell pepper diced
1 Small sweet onion or red onion finely chopped
2 can Crushed pineapple in juice 8 ounce cans
1/2 cup Golden raisins
1/4 tsp Cayenne pepper
3 cup Torn fresh spinach
3 cup Torn fresh romaine
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.
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