Hawaiian grilled fish salad with pineapple

6 servings

Ingredients

Quantity Ingredient
6 Firm fish steaks or fillets salmon, halibut, swordfish tuna, mahimahi, amberjack or opah about 6 ounces each
2 teaspoons + 1 tb 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
½ cup Golden raisins
¼ teaspoon Cayenne pepper
3 cups Torn fresh spinach
3 cups Torn fresh romaine

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 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 ¾-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.

Printed in the November 11, 1992, issue of the Simi Valley, CA, Enterprise.

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