Grilled Mahi-Mahi with Tomatillo-Avocado Salsa and Pineapple

• Nonstick vegetable oil spray
• 1/2 pound tomatillos, husked, rinsed, cored, chopped
• 1 large avocado, halved, pitted, peeled
• 1/2 jalapeno 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

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.
3. Grill until just opaque in center, about 4 minutes per side.
4. Transfer to plates.
5. Top with salsa and pineapple.

vegetable oil spray, avocado, fresh cilantro, green onion, mahimahi, extravirgin olive oil, pineapple

Taken from www.epicurious.com/recipes/food/views/grilled-mahi-mahi-with-tomatillo-avocado-salsa-and-pineapple-239106 (may not work)