Spicy griddled snapper on pineapple salsa

I tried this recipe a little while ago, last summer in fact. Instead of using a griddle pan I barbecues the snapper fillets and the result was marvelous. The original recipe came from Lesley Waters and was found on the BBC Food website. I served the fish with rosemarried sweet potatoes as well as the salsa I think it worked well.

Ingredients
For the snapper:
1 x 600g/1lb 5oz red snapper, scaled and filleted
2 tbsp olive oil
1 tsp ground turmeric
1 tsp cumin seeds
salt and freshly ground black pepper
For the salsa:
½ small pineapple, skinned and finely chopped
110g/4oz baby plum tomatoes, finely diced
4 spring onions, finely chopped
1 red bird's eye chilli, finely chopped
1 tbsp olive oil
1tsp soy sauce

Method
1. Place a griddle pan over a high heat.
2. Score the skin side of the fillets diagonally.
3. Rub the oil into the slits followed by the turmeric and cumin seeds. Season.
4. Griddle the fillets for 3-4 minutes on each side or until the fish is cooked.
5. Meanwhile, in a medium bowl, mix all the salsa ingredients.
6. Serve the spicy snapper on a portion of salsa.