Grilled Tilapia on Pineapple Salsa Vermicelli | RICARDO

Ingredients

• 4 tilapia fillets (or other white flesh fish), 125 g each
• 1/2 cup (125 ml) pineapple juice
• 1 cup (250 ml) fresh pineapple, diced
• 1/2 orange bell pepper, diced
• 1/3 cup (75 ml) fresh basil, finely chopped
• 2 tablespoons (30 ml) fresh chives, finely chopped
• 2 tablespoons (30 ml) vegetable oil
• 1 teaspoon (5 ml) toasted sesame oil
• 1 tablespoon (15 ml) rice vinegar
• 2 teaspoon (10 ml) fresh ginger, finely chopped
• 2 cups (500 ml) rice vermicelli, cooked and warm
• Salt and pepper
• Olive oil