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.
Bake on a cookie sheet in a 350° oven for 10-12 minutes.
Serve in tacos with other toppings.
Fish taco topping suggestions:
cabbage or coleslaw
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
avocados or guacamole
fresh lime wedges