Hawaiian Grilled Amberjack Salad


6 6 oz. Amberjack fillets
2 tsp. + 1 tbsp. oil, divided
4 tsp. lemon juice, divided
4 tsp. minced fresh ginger. divided
1 medium yellow bell pepper, diced
1 small sweet  or red onion, finely chopped
16 oz. crushed pineapple in juice
1/2 c. golden raisins
1/4 tsp. cayenne pepper
3 c. torn fresh spinach
3 c. torn fresh romaine lettuce

Rinse fish in cool water and pat dry. Combine 2 tsp. oil, 2 tbsp. lemon juice and 1 tsp. 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 up to 24 hours ahead, but bring to room temperature before serving.) Grill fish 4 to 5 inches from hot coals, turning once, about 2 minutes per side for 3/4-inch thick fish steaks. The fish is done when it is barely opaque in the center and just begins to flake when tested with a fork. Divide spinach and romaine lettuce among six plates and place a grilled fish steak on each. Top with pineapple salsa as a dressing. Makes 6 servings.