For the fish:
In another bowl, combine pineapple, jalapeno, onion, and lime zest. Drizzle vinegar on top. Then add oil, salt, and pepper to taste. Combine and set aside.
Cut fish fillets into pieces about the size of a deck of cards. Gently rub both sides with salt, pepper, cumin, and chili powder. Set aside.
Heat a large skillet or grill pan over high heat. When the skillet is hot (about 5 minutes), add enough grapeseed oil to lightly coat the pan. Swirl around and then place half the fish in the pan, making sure not to splatter the oil. Arrange the fillets so they don’t touch each other.
Press fillets gently with a spatula to sear them (lower the heat a bit if the pan seems too hot). When one side is a golden color (about 4 minutes) flip and cook the other side. Press again and continue to cook until fish is no longer opaque in the middle (2 to 3 minutes more).
Remove fish from pan and place on a large platter. Cover lightly with foil to keep warm. Add more oil to the skillet and cook the remaining fish, keeping the skillet hot enough to sear it.
Lightly toast tortillas in a toaster oven or skillet while making the fish. Tip: You can keep them warm by wrapping them in moist paper towels and aluminum foil.
Serve fish with warm tortillas, salsa, and yogurt sauce. You can also serve sliced tomatoes (heirlooms or Sun Golds sprinkled with sea salt are especially nice), sliced avocado, and lime wedges.
Submitted By: Kyle
Original Source: Devil & Egg