tablespoons lemon juice and 1 teaspoon ginger and coat both sides of fi= sh.

(Refrigerate for up to an hour.) To prepare Pineapple Salsa, heat remaining oil in a medium skillet. Add yellow pepper and onion and sau= te

until soft. About 4 minutes. Add crushed pineapple, raisins, cayenne a= nd

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 begin= s to

flake when tested with a fork about 2 minutes per side for 3/4-inch thi= ck

fish steaks. Divide spinach and romaine among six plates and place a grilled fish steak on each. Top with pineapple salsa as a dressing. Yie= ld: 6 servings.