Title: Hawaiian grilled fish salad with pineapple
 Categories: Salads, Fish
      Yield: 6 Servings
 
      6    Firm fish steaks or fillets
           - salmon, halibut, swordfish
           - tuna, mahimahi, amberjack
           - or opah
           - about 6 ounces each
      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 cn Crushed pineapple in juice
           - 8 ounce cans
    1/2 c  Golden raisins
    1/4 ts Cayenne pepper
      3 c  Torn fresh spinach
      3 c  Torn fresh romaine
 
     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 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.