| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Hawaiian |
Salads, Fish |
6 |
Servings |
INGREDIENTS
| 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 |
|
6 |
servings. |
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:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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