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Hawaiian Grilled Fish Salad With Pineapple

Hawaiian Grilled Fish Salad With Pineapple comes together with Oil Divided, Lemon Juice Divided, Pineapple In Juice, and Cayenne Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tsp
• 4 tsp
• 2 can
• 1/4 tsp

Method (preview)

1. 1

   Rinse fish in cool water and pat dry.

2. 2

   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

3. 3

   Salsa, heat remaining oil in a medium skillet.

4. 4

   Add yellow pepper and onion and saute until soft. about 4 minutes.

5. 5

   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.

6. 6

   Divide spinach and romaine among six plates and place a grilled fish steak on each.

7. 7

   Top with pineapple salsa as a dressing.