Hawaiian grilled fish salad with pineapple

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.