Grilled Mahi Mahi with Pinapple Avocado Salsa

Ingredients
4 (4-6 oz.) Mahi Mahi fillets
Kosher salt
Fresh ground pepper
3 T Olive oil, divided
4 T fresh lime juice, divided
1 medium ripe avocado
1/2 cup fresh chopped pineapple (I have used mango)
1 cup cherry tomatoes, quartered
3 T chopped cilantro
4 lime wedges
Preparation
Prepare grill to medium high heat.  Drizzle fillets with 2 T olive oil and 2 T lime juice and salt and pepper.  Let marinate for 10 minutes, turning occasionally.
Gently combine avocado, pineapple, tomatoes, cilantro, 1T olive oil and 2T lime juice. Season with salt and pepper and set aside while grilled fish.
Brush grill rack with oil. Grill fish until just opaque in center, about 5 minutes per side. Transfer to plates. Spoon salsa over fish. Squeeze a lime wedge over each and serve.
Great with grilled vegetables.