1. When cool enough to handle, remove the outer layer of blackened peel. Cut pepper in half; remove stem and seeds. Cut pepper into 1/2 inch pieces, place in medium bowl. Add onion, pecans, parsley, vinegar, remaining teaspoons oil and salt to taste, cover and refrigerate.
2. Brush fillets with butter, and sprinkle with Cajun seasoning to taste. Grill 4-5 minutes per side or until fish flakes easily with a fork. Serve with pepper-pecan salsa.
2. Brush fillets with butter, and sprinkle with Cajun seasoning to taste. Grill 4-5 minutes per side or until fish flakes easily with a fork. Serve with pepper-pecan salsa.