*  Exported from  MasterCook  *
 
                 HAWAIIAN GRILLED FISH SALAD WITH PINEAPPLE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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