For Fish:
2 Tablespoons Lime Juice
2 Cloves garlic, minced
4 (5 oz aprox) swordfish, halibut, talapia, tuna, orange rouphy, or other firm
white fish fillets ( I used Talapia and it was great)
Blacked fish seasoning, course black pepper or chili powder (I used blackened)

Pinapple Salsa:
½ cup finely chopped fresh pinapple
¼ cup finely chopped red bell pepper
1 green onion finely sliced
2 Tablespoons Lime Juice
½ jalapeno seeded & minced
1 Tablespoon fresh cilantro finely chopped

Fish:
Spray grill with non-stick coating. Preheat grill. Combine juice & garlic on a plate. Dip fish in juice and sprinkle with seasonings. Grill about 6 inches from coals or heat for 3 to 4 minutes per side or until it flakes easily but is still moist. Top with pineapple salsa.

Salsa:
Combine all in a glass bowl and serve at room temperature. Keeps well for leftovers in fridge.