Recipe#25209
Title: HAWAIIAN GRILLED FISH SALAD WITH PINEAPPLE
Soar
HAWAIIAN GRILLED FISH SALAD WITH PINEAPPLE
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, 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.