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.
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 6|
|Calories from Fat: 120 (30%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 117.6mg||36 %|
|Sodium 119.5mg||4 %|
|Potassium 1055.9mg||28 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 29.4g|
|Protein 39.5g||56 %|
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Calories per serving: 401
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