Cooking Directions

• Stir the pineapple, red pepper, onion, jalapeño pepper, salsa, 1 tablespoon oil, the vinegar and 1/4 teaspoon black pepper in a nonmetallic bowl.  Cover and refrigerate for 30 minutes.Brush the fish with the remaining oil.  Sprinkle with the remaining black pepper.Lightly oil the grill rack and heat the grill to medium.  Grill the fish for 5 minutes or until it flakes easily when tested with a fork, turning the fish over carefully once halfway through grilling.  Serve the fish with the pineapple salsa.

Ingredients

• 1 cup diced pineapple0.333 cup diced red bell pepper1 small red onion, finely chopped (about 1/4 cup)1 tablespoon seeded minced jalapeño pepper0.5 cup Pace® Peach Mango Jalapeño Salsa2 tablespoons vegetable oil1 tablespoon apple cider vinegar0.5 teaspoon black pepper1.5 pounds firm fish fillet (salmon, flounder or halibut) (6 fillets)