Grilled Fish Tacos with Pineapple Salsa

Thaw fish, if frozen; rinse fish and pat dry with paper towels. Brush fish with oil. Stack tortillas and wrap in foil.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the drip pan. Place fish, skin side down, over drip pan. Cover and grill for 15 to 25 minutes or until fish flakes easily when tested with a fork. Using a wide metal spatula, turn fish; grill about 1 minute more or until lightly browned. Add tortilla packet to grill for the last 10 minutes of grilling time, turning packet once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Place fish, skin side down, on grill rack over burner that is off. Cover and grill as above, adding tortilla packet as directed.) Remove fish and tortillas from grill. Cool fish slightly. Remove skin and discard. Break fish into bite-size pieces.

Meanwhile, combine pineapple, salsa, bell pepper, and cilantro in a small bowl. To serve, divide greens among tortillas. Top with fish and pineapple mixture. If desired, serve with lime wedges.