Perch Fajitas With Pineapple Salsa

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

Directions

1. 1

   Combine lemon pepper, cumin, salt, and 4 tbls. lime juice in a resealable plastic bag; add fish. Seal and shake; chill 20 minutes.

2. 2

   Combine pineapple, bell peppers, jalapeno, cilantro, and remaining lime juice in a medium bowl; set aside.

3. 3

   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).

4. 4

   Arrange fish and pineapple mixture evenly down center of warm tortillas; fold. Serve and enjoy!