Yield: 6 servings
6 Mahi Mahi Steaks or Fillets (about 6 oz each)
5 tsp Oil
4 tsp Lemon Juice, divided
4 tsp minced fresh Ginger, divided
1 medium Yellow Bell Pepper, diced
1 small Sweet Onion, finely chopped
2 cans crushed Pineapple, in juice (8 oz cans)
1/2 cup Golden Raisins
1/4 tsp Cayenne Pepper
3 cups torn fresh Spinach
3 cups torn fresh Romaine Lettuce
Rinse Mahi Mahi 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 Mahi Mahi 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.