Grilled Tilapia on Pineapple Salsa Vermicelli

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