6 oz. fillet of fish of choice

1/4 tsp. chili powder

1/4 tsp. cumin

1/4 tsp. paprika

1/4 tsp. black pepper

4 tbsp. low sodium salsa

1/3 cup pineapple chunks

1 tbsp. fresh cilantro (coriander)

1/4 tsp. oregano

2/3 tbsp. olive oil

 

Rinse and pat dry fish. In a small bowl, combine spices: (you can use less spice if you like): rub over both sides of fish. In a nonstick skillet, heat oil over medium heat and sauté fish about 3-5 minutes on each side or until done. Remove from pan and keep warm. In same skillet, add pineapple with juice and salsa. Raise heat to medium-high and bring to a boil. Cook 1-2 minutes, add cilantro and oregano, and continue to cook for 1-2 more minutes, or until sauce is thickened. Serve.