Grilled sea bass with fresh fruit salsa

Ingredients:

• 4 red snapper fillets (225g each)
• Juice of 2 limes
• 1 teaspoon chopped fresh ginger
• 1 teaspoon coarsely ground black pepper
• 3 tbsp. l. olive oil
• 1 and 1/4 cups tropical fruit salsa

Preparation:

1. Preheat the grill.
   
   Place the perch fillet in a shallow dish. In a small bowl, combine the lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let it rest for 15 minutes.
2. Grill the fish over medium heat until cooked through and opaque, about 4 minutes per side, depending on the size of the fillet. Serve topped with tropical fruit salsa.