Ingredients
- 8 cans
- 6 firm fish steaks
- 3 torn romaine (fresh)
- 1 bell pepper (yellow)
- 1 sweet onion
- 3 c torn spinach (fresh)
- 1/2 c golden raisins
- 4 ts lemon juice
- 4 ts ginger (minced fresh)
- 1 tb oil
- 1/4 ts cayenne pepper
- 2 packages pineapple in juice (crushed)
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.