Hawaiian Grilled Fish Salad with Pineapple

Published: November 27, 2007, 6:43 pm

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

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