Perch Fajitas With Pineapple Salsa

I got this lovely dish off a Walmart card by the fish department! Lucky me!

• Ready In: 28 mins
• Serves: 4

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. Combine lemon pepper, cumin, salt, and 4 tbls. lime juice in a resealable plastic bag; add fish. Seal and shake; chill 20 minutes.
2. Combine pineapple, bell peppers, jalapeno, cilantro, and remaining lime juice in a medium bowl; set aside.
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. Arrange fish and pineapple mixture evenly down center of warm tortillas; fold. Serve and enjoy!