• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Hawaiian Grilled Fish Salad with Pineapple

  • Recipe Submitted by on

Category: Salads, Fish

 Ingredients List

  • 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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