Recipe for Hawaiian Grilled Fish Salad with Pineapple

Ingredients: 6 Firm fish steaks or fillets  (salmon, halibut, swordfish, tuna, mahimahi, amberjack or opah) 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 can Crushed pineapple in juice - 8 ounce cans 1/2 cup  Golden raisins 1/4 ts Cayenne pepper 3 cup  Torn fresh spinach 3 cup  Torn fresh romaine

Preparation:

• 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 the heat source, 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 on the plates and place a grilled fish steak on each. Top with pineapple salsa as a dressing.

Hawaiian Recipes
	Hawaiian Grilled Chicken
	Hawaiian Chicken With Rice Pilaf
	Hawaiian Grilled Tuna with Maui-Onion Slaw
	Hawaiian Chicken Kabobs
	Hawaiian Barbecue Beef Short Ribs
	Grilled Hawaiian Pork Tenderloin
	Shrimp on Sugar Cane Skewers
	Hawaiian Grilled Fish Salad with Pineapple
	Grilled Hawaiian Shrimp
	Hawaiian Grilled Pork Chops

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