Hawaiian Grilled Fish Salad With Pineapple

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Servings: 6 Difficulty: Intermediate
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Grilled fish topped with a warm, sweet and spicy pineapple salsa over fresh greens
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This vibrant dish combines the smoky char of grilled firm white fish with a bright, tropical pineapple salsa. The salsa features sautéed bell peppers, onions, and golden raisins, balanced by a hint of cayenne and fresh ginger. Served over a bed of crisp spinach and romaine, it offers a delightful contrast of hot and cool, sweet and savory flavors. Perfect for a light summer dinner or a healthy weeknight meal, this salad brings island-inspired freshness to your table without requiring complex techniques or hard-to-find ingredients.

Hawaiian Grilled Fish Salad With Pineapple recipe image
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Hawaiian Grilled Fish Salad With Pineapple

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 406.5

Description

This vibrant dish combines the smoky char of grilled firm white fish with a bright, tropical pineapple salsa. The salsa features saut&# 195;©ed bell peppers, onions, and golden raisins, balanced by a hint of cayenne and fresh ginger. Served over a bed of crisp spinach and romaine, it offers a delightful contrast of hot and cool, sweet and savory flavors. Perfect for a light summer dinner or a healthy weeknight meal, this salad brings island-inspired freshness to your table without requiring complex techniques or hard-to-find ingredients.

Ingredients

Directions

  1. Rinse 6 firm fish steaks or fillets (such as salmon, halibut, swordfish, tuna, mahi-mahi, amberjack, or opah, about 6 ounces each) in cool water and pat dry with paper towels.
  2. In a small bowl, combine 2 teaspoons oil, 2 teaspoons lemon juice, and 1/2 teaspoon minced fresh ginger.
  3. Brush the oil-lemon-ginger mixture over both sides of the fish to coat evenly.
  4. To prepare the Pineapple Salsa, heat the remaining 1 tablespoon oil in a medium skillet over medium heat.
  5. Add 1 diced medium yellow bell pepper and 1 finely chopped small sweet or red onion. Sauté until softened, about 4 minutes.
  6. Add 2 cans (8 ounces each) crushed pineapple in juice, 1/2 cup golden raisins, 1/4 teaspoon cayenne pepper, the remaining 2 teaspoons lemon juice, and the remaining 1/2 teaspoon minced ginger.
  7. Sauté the mixture until the pineapple is warm, about 4 minutes longer. Remove from heat.
  8. Preheat grill to medium-high heat. Grill the fish 4 to 5 inches from the heat source, turning once.
  9. Cook until the 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 steaks.
  10. Divide 3 cups torn fresh spinach and 3 cups torn fresh romaine among six plates.
  11. Place one grilled fish steak on top of the greens on each plate.
  12. Spoon the warm pineapple salsa over the fish as a dressing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 406.5kcal
% Daily Value *
Total Fat 24.0g37%
Saturated Fat 10.1g51%
Cholesterol 123.0mg41%
Sodium 108.0mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 43.5g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Refrigerate the marinated fish for up to 1 hour before grilling if desired.

The salsa can be made up to 24 hours ahead; bring to room temperature before serving.

Keywords: grilled fish, pineapple salsa, hawaiian, salad, healthy dinner, summer recipe, firm fish, spinach, romaine, ginger, cayenne, golden raisins, bell pepper, easy meal, light lunch, tropical, seafood salad, quick dinner, fresh herbs, grilling
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