• Spiced fish:
• 2 tbsp cajun spice *
• 4 tilapia fillets  (can also use sole or other white firm fillets)
• 1 tbsp olive oil
• 2 tbsp lemon juice
  
  
• Salsa:
• 2  tablespoons seasoned rice or mirin vinegar
• 1/3  cup  chopped onion
• 1 tsp grated fresh ginger
• 1/3  cup  chopped red pepper
• 1  small jalapeño pepper, seeded and chopped (may be omitted to tone down spice factor)
• 1 1/2  cups  chopped fresh pineapple chunks
• 4  lime wedges (for garnish)

• Rub fish fillet liberally with cajun spice (or other seasoning. See variations below).
• Heat oil in large non stick skillet over medium high heat.
• Add fish and cook for 1-2 minutes.
• Add lemon juice and cook until just opaque in the center, gently turning halfway, for another 4-6 minutes.
• Put fish in an oven proof dish and keep warm in oven.
• Deglaze pan with rice vinegar. 
• Add onion and cook until softened. 
• Add ginger, peppers and pineapple chunks and continue to cook for 2 minutes.
• Serve fish topped with pineapple salsa on a bed of coconut rice**.
• Garnish with lime wedges.

*Variations:

1. 1 tbsp chili powder, 1/4 tsp garlic powder, 1/8 tsp salt
2. 1 tbsp cayenne pepper, 1/8 tsp salt
3. Make up your own or vary the amounts above to suit your own tastes!