BLACK OPS Tilapia with Pineapple Salsa

Submitted by Bobbi from Dallas, Texas

    Salsa:
      2 cups diced fresh pineapple
        1 jalapeno seeded and finely diced
          1 cup grape tomatoes cut into quarters
            1/2 cup diced Vidalia onion
              2 Tbsp chopped cilantro
                2 Tbsp rice vinegar
                  Combine, cover and refrigerate

                    Tilapia:
                      3-4 filets tilapia (fresh or thawed)
                        3 Tbsp olive oil
                          1.5 Tbsp Black Ops

                          Place olive oil on a plate or shallow dish, sprinkle Black Ops evenly over oil. Lay filets in oil and coat both sides evenly. Cook on grill or in frying pan.