Grilled Fish with Pineapple Mango Salsa

Serves 4


4 white fish filets (your favorite type)
Sea salt and pepper
Olive oil
Garlic powder
Corn torilla chips


Salsa (makes plenty!):
1 pineapple, cored and chopped
1 mango, chopped
1/2 of each red, yellow, green bell peppers, chopped
1/2 large onion, chopped
Options:  1 tomato, seeded and chopped, 1/2 cup corn
1-2 culantro leaves, chopped (or cilantro)
Juice of 1/2 lime
2-4 tbsp garlic powder with parsley mix (to taste)
Sea salt and pepper to taste


Salsa is best made ahead of time and refrigerated.  Combine all ingredients in medium size bowl, stir well.


Cover fish lightly with olive oil.  Season with sea salt, pepper, garlic powder and grill 3-5 minutes on each side (until flesh is completely white).  Top with salsa and serve with tortilla chips. 


PS- Leftover salsa is great on top of salad with sliced chicken and avocado!