Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Printed in the November 11, 1992, issue of the Simi Valley, CA,
Enterprise.

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