Perch Fajitas With Pineapple Salsa - cooking recipe

Ingredients

1 teaspoon lemon pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
6 tablespoons lime juice, divided
1 1/2 lbs perch fillets, skinned and cut into 1/2-inch strips (you may sub tilapia,or for a vegetarian version, use Worthington Scallops)
1 cup chopped fresh pineapple (may sub canned)
1/4 cup diced red onion
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 tablespoons jalapenos, seeded and chopped
2 tablespoons fresh cilantro, chopped
4 (10 inch) tortillas, warmed

Preparation

Combine lemon pepper, cumin, salt, and 4 tbls. lime juice in a resealable plastic bag; add fish. Seal and shake; chill 20 minutes.
Combine pineapple, bell peppers, jalapeno, cilantro, and remaining lime juice in a medium bowl; set aside.
Grill fish, covered with grill lid, on a grill rack coated with nonstick cooking spray over medium heat 4 to 6 minutes on each side or until fish flakes with a fork. You may broil if you wish instead of grilling. If using vegetarian scallops, heat under broiler, turning once or twice).
Arrange fish and pineapple mixture evenly down center of warm tortillas; fold. Serve and enjoy!