Grilled fish and tropical salsa

Adapted from EatingWell website.

I didn't get a picture of dinner tonight but I wanted to post this because it was just so good! The recipe calls for Salmon but we have Halibut left over from Alaska last summer so that what we used. We also didn't grill the halibut because we didn't feel like firing it up, so I just broiled the fish. But, OH MY, was dinner good tonight! This salsa would be amazing with grilled shrimp, chicken, or pork. We served it with Caribbean rice as well. 

What you'll need: 

1 lb fish fillet (or shrimp, chicken, or pork)
2 c. coarsely chopped fresh pineapple
1 c. coarsely chopped fresh mango
1/2 c. chopped bell peppers (red, orange, yellow, or green...or a combo)
1/4 c. finely chopped red onion
1/2 tsp. finely shredded lime peel (I didn't have a good lime, so I omitted this)
3 Tbs. lime juice, divided
1 small jalapeno, finely chopped
2 Tbs. chopped cilantro
1/2 tsp. chili powder
1/4 tsp. salt
1 Tbs. avocado oil
1/2 tsp. pink Himalayan salt
pinch of cayenne pepper


What you'll do:

Salsa: combine the pineapple, mango, bell pepper, red onion, 2 Tbs. lime juice, chili pepper, and 1 Tbs. cilantro in a bowl. Set aside and let the flavors marry. 

Fish: Rinse the fish and pat it dry with paper towels. Rub the fish with avocado oil and sprinkle with Himalayan salt. In a small bowl, combine the lime peel, 1 Tbs. lime juice, 1 Tbs. cilantro, chili powder, salt, and cayenne pepper. At this point, you can grill or broil the fish for 8-12 min. or until the fish flakes easily with a fork. Top with salsa and Caribbean rice.