Here is a quick, brightly-flavoured little topping for fish, in this case, Mahi Mahi.
1 cup pineapple, diced
1 orange pepper, diced
1/2 cup red onion, minced
1/4 cup white balsamic vinegar (I’ve also used mango vinegar)
2 Tbsp. olive oil
Mix together. Let sit while you cook the fish.
Sprinkle the fish with Citrus Ginger blend spice (or whatever seasoning you like) and bake for 15 minutes at 400 degrees F.
I served it over steamed butternut squash spirals, but any other vegetable would be just as good.
The salsa tops the whole thing and adds a fruity/tangy/sweet flavour to the whole dish. If you are making up a bigger potion, the leftovers are also pretty tasty to top coleslaw made with an oil and vinegar dressing.