Hawaiian Grilled Fish Salad with Pineapple

Yields:	6 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	45 minutes

Ingredients

6	each	fish fillets
2	teaspoons	vegetable oil
4	teaspoons	lemon juice
4	teaspoons	ginger	minced
1	medium	sweet yellow bell peppers
1	small	sweet onions
2	cans	pineapple	crushed
1/2	cup	golden raisins
1/4	teaspoon	cayenne pepper
3	cups	spinach	torn
3	cups	romaine leaves	torn

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 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.

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Member Review

Strawberry Pound Cake

Ok, sorry, I finally found the flour amount in the recipe. Will try it now.

Reviewed by jnrfitz

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