Grilled Mahi-Mahi with Tomatillo-Avocado Salsa and Pineapple

Ingredients

• Nonstick vegetable oil spray
• 1/2 pound tomatillos, husked, rinsed, cored, chopped
• 1 large avocado, halved, pitted, peeled
• 1/2 jalapeño chile with seeds, stemmed
• 1/4 cup chopped fresh cilantro
• 1 green onion, chopped
• 4 7-to 8-ounce mahi-mahi fillets
• 1 tablespoon extra-virgin olive oil
• 1 cup diced peeled cored pineapple

Steps

1. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Blend next 5 ingredients in processor to coarse puree; season salsa with salt.
2. Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Transfer to plates. Top with salsa and pineapple.