Hawaiian Grilled Fish Salad with Pineapple
Submitted by monkey
Hawaiian grilled fish salad with a warm pineapple salsa made from crushed pineapple, golden raisins, yellow pepper, and cayenne. Light, summery, and ready in 45 minutes for six.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minGrilled fish over spinach and romaine sounds simple until you add the warm pineapple salsa that doubles as the dressing.
The salsa is where this fish salad earns its keep. Yellow bell pepper and Vidalia onion go soft in the pan, then crushed pineapple, golden raisins, and a shot of cayenne join them. Those raisins are unexpected but they work, adding a plump sweetness against the heat of the cayenne and the brightness of fresh ginger.
The fish gets a quick ginger-lemon rub, then grills for just 2 minutes per side. You’re looking for barely opaque in the center and the first flake at the fork test. Pull it any earlier and it won’t separate cleanly; go any later and you’ve lost the texture that makes grilled fish worth eating.
Serve warm salsa spooned over the plate right before it hits the table.
Ingredients
Directions
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.
To prepare Pineapple Salsa, heat remaining oil in a medium skillet.
Add yellow pepper and onion and sauté until soft. about 4 minutes. Add crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer. 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 ¾ 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.
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