INGREDIENTS
1 cup pineapple, diced
3/4 cup mango, pitted and dice
2/3 cup red bell pepper, diced
1/2 cup tomato, seeded and diced
1/3 cup cucumber, seeded and diced
1/3 cup red onion, diced
3 TBSP fresh cilantro, minced
2 TBSP fresh mint, minced
6 sea bass fillets
2 TBSP jalapeño chili, seeded and minced
2 TBSP fresh lime juice
Olive oil
DIRECTIONS
Combine first 10 ingredients in medium bowl; toss to blend.
Season salsa with salt.
Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
Heat the grill to medium-high heat.
Brush fish with oil; sprinkle with salt and pepper.
Grill until just opaque in center, about 5 minutes per side.
Transfer to plates and top with salsa. Serve.
