Recipe - 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 teaspoon + 1 tablespoon oil; divided
4 teaspoon Lemon juice; divided
4 teaspoon Minced fresh ginger; divided
1 Medium yellow bell pepper
minced
1 Small sweet onion
or red onion
finely chopped
2 cn Crushed pineapple in juice
8 ounce cans
One half cup Golden raisins
One fourth teaspoon Cayenne pepper
3 cup Torn fresh spinach
3 cup 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 3/4inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini