Grilled Sea Bass with Tropical Salsa

Ingredients
    1 cup 1/4-inch pieces peeled, cored pineapple
    3/4 cup 1/4-inch pieces peeled, pitted mango
    2/3 cup 1/4-inch pieces red bell pepper
    1/2 cup 1/4-inch pieces seeded tomato
    1/3 cup 1/4-inch pieces seeded English hothouse cucumber
    1/3 cup 1/4-inch pieces red onion
    3 tablespoons minced fresh cilantro
    2 tablespoons minced fresh mint
    2 tablespoons minced seeded jalapeņo chili
    2 tablespoons fresh lime juice

    6 6-ounce sea bass fillets
    Olive oil
    
Directions
Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. 
Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
Prepare barbecue (medium-high heat). Brush fish with oil; 
sprinkle with salt and pepper. 
Grill until just opaque in center, about 5 minutes per side. Transfer to plates. 
Top with salsa and serve.