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Hawaiian Grilled Fish Salad With Pineapple

Hawaiian Grilled Fish Salad With Pineapple recipe image
This refreshing Hawaiian Grilled Fish Salad is the perfect balance of sweet, savory, and spicy. The dish features firm fish steaks or fillets, grilled until just opaque and flaky, served over a crisp bed of spinach and romaine. The star of the show is the warm pineapple salsa, a zesty mixture of saut&# 195;©ed bell peppers, onions, golden raisins, and crushed pineapple infused with fresh ginger and a hint of cayenne. ItâÂÂs a light yet satisfying meal that feels like a vacation on a plate. Ideal for warm summer evenings or when you crave something bright and healthy. The combination of texturesâÂÂfrom the tender fish to the crunchy greens and soft fruitâÂÂmakes every bite exciting. Simple to assemble but impressive enough for entertaining, this salad brings tropical flair to your dinner table without much fuss.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 406.5
Dietary: Gluten-free
Description
This refreshing Hawaiian Grilled Fish Salad is the perfect balance of sweet, savory, and spicy. The dish features firm fish steaks or fillets, grilled until just opaque and flaky, served over a crisp bed of spinach and romaine. The star of the show is the warm pineapple salsa, a zesty mixture of saut&# 195;©ed bell peppers, onions, golden raisins, and crushed pineapple infused with fresh ginger and a hint of cayenne. ItâÂÂs a light yet satisfying meal that feels like a vacation on a plate. Ideal for warm summer evenings or when you crave something bright and healthy. The combination of texturesâÂÂfrom the tender fish to the crunchy greens and soft fruitâÂÂmakes every bite exciting. Simple to assemble but impressive enough for entertaining, this salad brings tropical flair to your dinner table without much fuss.
Ingredients
  • 6 Firm Fish steaks or fillets
Directions
  1. 1
    Rinse the fish steaks or fillets under cool water and pat them thoroughly dry with paper towels.
  2. 2
    In a small bowl, whisk together 2 teaspoons of oil, 2 teaspoons of lemon juice, and 2 teaspoons of minced fresh ginger.
  3. 3
    Brush both sides of the fish with the ginger-lemon oil mixture.
  4. 4
    Let the fish marinate for up to 1 hour in the refrigerator, if time allows, or proceed immediately.
  5. 5
    To make the pineapple salsa, heat the remaining 1 tablespoon of oil in a medium skillet over medium heat.
  6. 6
    Add the diced yellow bell pepper and finely chopped onion to the skillet.
  7. 7
    Sauté the vegetables until they are soft and tender, about 4 minutes.
  8. 8
    Stir in the crushed pineapple (with its juice), golden raisins, 1/4 teaspoon cayenne pepper, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons minced ginger.
  9. 9
    Continue to sauté the salsa mixture until the pineapple is warm and flavors meld, about 4 minutes longer. Remove from heat.
  10. 10
    Preheat your grill to medium-high heat.
  11. 11
    Place the fish on the grill, about 4 to 5 inches from the heat source.
  12. 12
    Grill the fish, turning once, until it is barely opaque in the center and begins to flake easily with a fork, about 2 minutes per side for 3/4-inch thick steaks.
  13. 13
    Divide the torn fresh spinach and romaine lettuce evenly among six serving plates.
  14. 14
    Place a grilled fish steak on top of the greens on each plate.
  15. 15
    Spoon the warm pineapple salsa over the fish as a dressing.
  16. 16
    Serve immediately while the salsa is warm and the fish is hot.

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

Choose firm white fish such as mahi-mahi, swordfish, or halibut for best results. These varieties hold up well on the grill and complement the sweet salsa.

If grilling outdoors is not an option, you can pan-sear the fish in a grill pan or non-stick skillet over medium-high heat for similar results.

The pineapple salsa can be made up to 2 hours in advance. Store it covered in the refrigerator and bring to room temperature or gently re-warm before serving.

Adjust the heat level by increasing or decreasing the amount of cayenne pepper to suit your preference.

Keywords: hawaiian, grilled fish, pineapple salsa, fish salad, tropical, summer dinner, light meal, ginger, cayenne, spinach, romaine, golden raisins, bell pepper, healthy, seafood, quick dinner, grilling, fresh, flaky fish, fruit salad
Read it online: https://www.chefs-mate.com/recipe/hawaiian-grilled-fish-salad-with-pineapple-2/