INGREDIENTS
1 cup fresh pineapple, cubed
2 TBSP. red onion, minced
1 avocado, peeled, pitted and diced
2 TBSP. fresh cilantro, minced
1 TBSP. fresh lime juice
1 tsp. lime zest
1 jalapeno, minced fine, optional
1/4 tsp. ground cumin
1/4 tsp. sea salt
2 TBSP. olive oil, divided
4 flounder fillets
Ground pepper to taste
DIRECTIONS
In a small bowl, combine the first nine ingredients and 2 tsp. olive oil.
Make the salsa up to an hour ahead.
Preheat grill to medium-high.
Rub fish with remaining olive oil, salt and pepper.
Lightly oil the grill with cooking spray.
Grill fish 3-4 minutes on each side until flaky.
Serve topped with the salsa.
Serves 4
