| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Hawaiian |
Fish, Salads |
6 |
Servings |
INGREDIENTS
| 6 |
|
Firm fish steaks or fillets |
|
|
salmon halibut |
|
|
swordfish |
|
|
tuna mahimahi amberjack |
|
|
or opah |
|
|
about 6 ounces each |
| 2 |
t |
+ 1 tb oil, divided |
| 4 |
t |
Lemon juice, divided |
| 4 |
t |
Minced fresh ginger, divided |
| 1 |
|
Medium yellow bell pepper |
|
|
diced |
| 1 |
|
Small sweet onion |
|
|
or red onion |
|
|
finely chopped |
| 2 |
|
Crushed pineapple in juice |
|
|
8 ounce cans |
| 1/2 |
c |
Golden raisins |
| 1/4 |
t |
Cayenne pepper |
| 3 |
c |
Torn fresh spinach |
| 3 |
c |
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 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. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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