- 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
- 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.
- 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.