Hawaiian Grilled Fish Salad with Pineapple

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 ¾ 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.