Hawaiian Grilled Fish Salad With Pineapple Recipe

Step 1

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.)

Step 2

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.

Things You'll Need

  • 6 Firm fish steaks or fillets
  • - salmon, halibut, swordfish
  • - tuna, mahimahi, amberjack
  • - or opah
  • - about 6 ounces each
  • 2ts + 1 tb oil; divided
  • 4ts Lemon juice; divided
  • 4ts Minced fresh ginger; divided
  • 1 Medium yellow bell pepper
  • - diced
  • 1 Small sweet onion
  • - or red onion
  • - finely chopped
  • 2cn Crushed pineapple in juice
  • - 8 ounce cans
  • 1/2c Golden raisins
  • 1/4ts Cayenne pepper
  • 3c Torn fresh spinach
  • 3c Torn fresh romaine

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