Categories: Salads, Fish 
      Yield: 6 servings 
  
      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.