6 Firm fish steaks or fillets

- salmon, halibut, swordfish - tuna, mahimahi, amberjack - or opah - about 6 ounces each 2 ts + 1 tb oil; divided

4 ts Lemon juice; divided

4 ts Minced fresh ginger; divided

1 Medium yellow bell pepper

- diced 1 Small sweet onion

- or red onion - finely chopped 2 cn Crushed pineapple in juice

- 8 ounce cans 1/2 c Golden raisins

1/4 ts Cayenne pepper

3 c Torn fresh spinach

3 c Torn fresh romaine

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.