Place the fish fillets in a large resealable freezer bag.
In a small mixing bowl, stir together the salsa, crushed pineapple, minced garlic, and seasonings.
Pour sauce over the fish.
Remove the excess air from the bag, seal, and freeze.
Cooking instructions:
Thaw. Bake in a 350° oven for 10-12 minutes.
Serve in tacos with other toppings.
Notes
If you don't like pineapple, skip it. Fish taco topping suggestions: cabbage or coleslaw diced tomatoes sliced green onions or minced purple onions mango salsa (one of my favorite fish taco toppings) more of the salsa you used in the recipe pico de gallo jalapeños or serrano peppers, finely diced cilantro lettuce avocados or guacamole Cotija cheese black beans corn hot sauce chipotle mayo fresh lime wedges