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.
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