Caribbean Fish with Pineapple Salsa

• 2 Tbsp. jerk seasoning
• 1/4 cup Kraft Classic Herb Dressing, divided
• 4 skin-on halibut fillets (1 lb./450 g)
• 4 fresh pineapple slices (1/2 inch thick)
• 1 red pepper, halved
• 1/4 cup finely chopped red onions
• 1/4 cup finely chopped fresh parsley
• 2 Tbsp. lime juice

1. Heat greased barbecue to medium-high heat.
2. Mix jerk seasoning and 2 Tbsp.
3. dressing until blended; brush onto flesh sides of fish.
4. Grill, skin side down, 5 min.
5. Turn; grill additional 5 min.
6. or until fish flakes easily with fork, adding pineapple and peppers to the barbecue for the last 5 min.
7. and grilling until pineapple is heated through and peppers are crisp-tender, turning occasionally.
8. Chop pineapple and peppers finely; place in medium bowl.
9. Add onions, parsley, lime juice and remaining dressing; mix well.
10. Serve with the fish.

jerk seasoning, dressing, skin, pineapple, red pepper, red onions, fresh parsley, lime juice

Taken from www.kraftrecipes.com/recipes/caribbean-fish-pineapple-salsa-180934.aspx (may not work)