Mahi-mahi with Pineapple, Mango and Avocado Salsa

1½ cups pineapple (canned, frozen, fresh), small dice

1 large mango peeled and small diced

1 large avocado, peeled, small dice

½ bell pepper, small dice

1 lime, juiced

¹⁄₃-½ cup mango juice (or pineapple, orange or a blend)

4 mahi-mahi fillets

Olive oil

Kosher salt and pepper

In a large bowl combine the pineapple, mango, avocado, bell pepper and lime juice. Stir gently to combine; set aside.

Drizzle olive oil over filets; season with salt and fresh pepper.

In a large skillet on medium-high heat, heat about 1 tablespoons olive oil. When hot, place season-side of fish down, cook 4 minutes (depending on thickness), season other side with oil, salt and pepper, when you go to flip the fish it should easily come up from the pan – if not give it another minute, once flipped cook about 4 minutes. Fish should be firm to the touch.

Top fillet with salsa.

Serves four.