JUNIOR SEAU’S GRILLED MAHI-MAHI
WITH SPICY PINEAPPLE RELISH

6 (8-ounce each) pieces of mahi-mahi
RELISH:
1 cup fresh pineapple, cut into small cubes
2 tomatoes, finely diced
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 small yellow onion, diced
2 to 3 jalapeno peppers, seeded and minced
2 to 4 tablespoons fresh cilantro, chopped
Salt and pepper

In a large mixing bowl, combine all relish ingredients and toss to mix well.

Grill the mahi-mahi portions.

Serve the fish on individual plates. Place equal portions of relish on each piece of fish.