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| 6 | Firm fish steaks or fillets salmon, halibut, swordfish tuna, mahimahi, amberjack or opah about 6 ounces each |
| 2 Teelöffel | + 1 tb oil; divided |
| 4 Teelöffel | lemon juice divided |
| 4 Teelöffel | Minced fresh ginger; divided |
| 1 | Medium yellow bell pepper diced |
| 1 | Small sweet onion or red onion finely chopped |
| 2 Dose | Crushed pineapple in juice 8 ounce cans |
| 1/2 Tasse | golden raisins |
| 1/4 Teelöffel | cayenne pepper |
| 3 Tasse | Torn fresh spinach |
| 3 Tasse | Torn fresh romaine |
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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.
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