Grilled Mahi Mahi with Pineapple Salsa

2 nice 6 to 8 ounce Mahi Mahi filets, I get mine from Trader Joes
1 package The SalsaKing Lemon Pepper Ranch Party Dip Mix
1 16 oz container sour cream
1/2 cup The SalsaKing's Peachy Pineapple Salsa
Salt and Pepper

Prepare the dip per package directions. Refrigerate for at least one hour. Wash fish filets well and pat dry with paper towels. Season with salt and pepper. Grill on medium hot grill oiled slightly with vegetable oil. When done, set aside. On serving plate spread 1/4 cup of dip in thin layer on part of plate. Place cooked fish filet on top, then place half the salsa on top of filet. Serve