Grilled Tuna with Pineapple-Nectarine Salsa

I made this a few months ago and miss placed this recipe, after finding it I knew it had to be here, the flavors are so nice together. You could substitute other fish to and its LF.

• Ready In: 39 mins
• Serves: 4

Ingredients

• MARINADE

• 1  teaspoon  grated lime zest
• 2  tablespoons fresh lime juice (1 to 2 medium limes)
• 2  tablespoons  fresh orange juice
• 1  tablespoon  snipped fresh cilantro
• 1  teaspoon olive oil
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  lb tuna, cut into 4 serving pieces

• PINEAPPLE-NECTARINE SALSA

• 1  medium nectarine, diced (3/4 to 1 cup)
• 1 (8 ounce) can  pineapple tidbits in juice
• 1  kiwi fruit, peeled and diced
• 2  tablespoons  diced red onions
• 1  tablespoon  snipped fresh cilantro
• 1  teaspoon fresh lemon juice

Directions

1. Combine marinade ingredients in an airtight plastic bag.
2. Add fish and turn bag to coat.
3. Seal and refrigerate for 15 minutes to 1 hour, turning bag occasionally.
4. Meanwhile, combine salsa ingredients in a medium bowl.
5. Cover and refrigerate.
6. Preheat grill (or broiler) on medium-high.
7. Grill fish for 5 to 7 minutes on each side, or until fish is cooked through and flakes easily when tested with a fork.
8. To serve, place fish on dinner plates.
9. Top with salsa.