Directions

1. For the pineapple salsa, in a medium bowl combine pineapple, tomatoes, cilantro, lime juice and (if desired) jalapeno; stir. Refrigerate until ready to serve.
2. Coat grill rack, fish basket or a sheet of heavy-duty foil with nonstick cooking spray. Preheat grill to high (400°F to 450°F). Brush fillets with oil, and sprinkle with chili powder and garlic powder to taste.
3. Place fillets on grill. Grill 3 minutes per side or until fish flakes easily with a fork. Remove from grill, and drizzle with additional lime juice. Serve with lime wedges and pineapple salsa.