Hawaiian Grilled Fish Salad with Pineapple

• 6 each fish fillets
• 2 teaspoons vegetable oil
• 4 teaspoons lemon juice
• 4 teaspoons ginger minced
• 1 medium sweet yellow bell peppers
• 1 small sweet vidalia onions
• 2 cans pineapple crushed
• 1/2 cup golden raisins
• 1/4 teaspoon cayenne pepper
• 3 cups spinach torn
• 3 cups lettuce leaves torn

1. Rinse fish in cool water and pat dry.
2. Combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger and coat both sides of fish.
3. To prepare Pineapple Salsa, heat remaining oil in a medium skillet.
4. Add yellow pepper and onion and saute until soft.
5. about 4 minutes.
6. Add crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; saute until pineapple is warm, about 4 minutes longer.
7. 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.
8. Divide spinach and romaine among six plates and place a grilled fish steak on each.
9. Top with pineapple salsa as a dressing.

fish fillets, vegetable oil, lemon juice, ginger, sweet yellow bell peppers, sweet vidalia onions, pineapple, golden raisins, cayenne pepper, torn

Taken from recipeland.com/recipe/v/hawaiian-grilled-fish-salad-pin-46243 (may not work)