Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    firm fish steaks or fillets
                        - salmon -- halibut -- swordfish
                        - tuna -- mahi-mahi
                        -- amberjack or opah
                        - about 6 ounces each
   2      teaspoons     + 1 tbs oil -- divided
   4      teaspoons     lemon juice -- divided
   4      teaspoons     minced fresh ginger -- divided
   1      medium        yellow bell pepper
                        - diced
   1      small         sweet onion
                        - or red onion
                        - finely chopped
   2      cans          crushed pineapple in juice
                        - 8 ounce cans
     1/2  cup           golden raisins
     1/4  teaspoon      cayenne pepper
   3      cups          torn fresh spinach
   3      cups          torn fresh romaine

Preparation:

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 sauté‚ until soft. about 4 minutes. Add crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté‚ 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.