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Hawaiian Grilled Fish Salad with Pineapple
Recipe By:
Serving Size: 6
Cuisine: Hawaiian
Main Ingredient: Beef
Categories: Grill, Lemon, Ginger, Steak, Spinach, Romaine, Raisin, Onion, Bell pepper, Apple, Hawaiian, Seafood, Salads
-= Ingredients =-
6 Firm fish steaks or fillets
2 teaspoons + 1 tablespoon of oil, divided
4 teaspoons of lemon juice, divided
4 teaspoons of minced fresh ginger, divided
1 medium yellow bell pepper
1 small sweet onion
2 cans of crushed pineapple in juice
1/2 cup of golden raisins
1/4 teaspoon of cayenne pepper
3 cups of torn fresh spinach
3 cups of torn fresh romaine | |
-= Instructions =-
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 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. (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. Divide spinach and romaine among six plates and place a grilled fish steak on each. Top with pineapple salsa as a dressing. Yield: 6 servings. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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