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Hawaiian grilled fish salad with pineapple

Hawaiian grilled fish salad with pineapple is a fish recipe made with Oil Divided, Lemon Juice Divided, Fresh Ginger Divided, and Yellow Bell Pepper. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tsp
• 4 tsp
• 4 tsp
• 1

Method (preview)

1. 1

   Diced 1 Small sweet onion

2. 2

   Finely chopped 2 cn Crushed pineapple in juice

3. 3

   Rinse fish in cool water and pat dry.

4. 4

   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.

5. 5

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

6. 6

   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.

7. 7

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

8. 8

   Top with pineapple salsa as a dressing.