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Hawaiian Grilled Fish Salad With Pineapple 6 firm fish steaks or fillets - salmon, halibut, swordfish, tuna, mahi mahi, amberjack or opah - about 6 oz. each 2 teaspoons  + 1 tablespoon of oil - divided 4 teaspoons of  lemon juice, divided 4 teaspoons of minced fresh ginger, divided 1 medium yellow bell pepper, diced 1 small sweet onion or red onion, finely chopped two 8 ounce cans of crushed pineapple in juice 1/2 cup of golden raisins 1/4 teaspoon of cayenne pepper 3 cups of torn fresh spinach 3 cups of 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 sauté until soft, about 4 minutes. Add crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté 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.