Hawaiian Grilled Fish Salad with Pineapple
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 Mince...
Ingredients
- 6firm fish steaks or fillets
- 4ts lemon juice; divided
- 4ts minced fresh ginger; divided
- 1medium yellow bell pepper
- 1/4ts cayenne pepper
- 3c torn fresh spinach
- 3c torn fresh romaine
Directions
- 1
6 Firm fish steaks or fillets - salmon, halibut, swordfish - tuna, mahimahi, amberjack - or opah - about 6 ounces each 2 ts + 1 tb oil
- 2
divided 4 ts Lemon juice
- 3
divided 4 ts Minced fresh ginger
- 4
divided 1 Medium yellow bell pepper - diced 1 Small sweet onion - or red onion - finely chopped 2 cn Crushed pineapple in juice - 8 ounce ca
- 5
Combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger and coat both sides of fish
- 6
Refrigerate for up to an hour.) To prepare Pineapple Salsa, heat remaining oil in a medium skillet
- 7
Add yellow pepper and onion and saute until soft
- 8
about 4 minutes