Pineapple Salsa over Grilled White Fish

One of my favorite things to do is cook using local ingredients. Rarely is that more exciting than when you're visiting someplace exotic, like Maui for example. Known for many things (from beaches to Bikinis) Maui is probably best known for Maui gold. That is, its island grown Pineapple which are so incredibly flavorful and so incredibly sweet that you'll be hard pressed to eat a mainland pineapple ever again. They are that good.

Now, Maui pineapples can be found all over the island (although oddly not at the Safeway...go figure). Jenny and I were fortunately to have a local surf bum give us the low down on where to find the freshest fruit and the freshest fish, which just happened to be a 10 minute drive from our condo. We win!

Inspiration: When in Rome...err...Maui...
Time: 30 minutes
Difficulty: Super easy
Special equipment: Grill or grill pan
Servings: 8 Adults and 2 munchkins

Ingredients:
6 fillets of fresh white fish (we had Mahi Mahi and Mon Clava caught earlier that morning)
1 large pineapple, chunked into bitesized pieces
1/2 papaya, seeded and chunked into bite sized pieces
1 medium Maui sweet onion, diced
4 cloves garlic, diced
1/4 cup fresh ginger, peeled and diced
1 tsp salt
1 lime, juiced
Fresh ground pepper to taste
(optional, 1 avocado, diced)

1. Season fresh fish with salt and pepper to taste on both sides. Let sit for 10 minutes
2. Meanwhile, toss together pineapple, papaya, onion, ginger in a medium sized bowl. Mash garlic to a paste with the salt, and stir in lime juice. Toss mixed fruit in garlic lime juice paste. Season with ground pepper to taste and set aside. (Let sit at least 20 minutes...the longer it sits the better. Like over night)
3. On a hot grill, cook fish briefly until done. Fresh fish fillets don't take long to cook. Maybe 4-5 minutes on either side)
4. Serve fish with salsa over the top of the fish.