Bring 2 cups water to a simmer. Add rice and 1 teaspoon salt and cook, covered for about 15 minutes, or until liquid level is even with the level of the rice. Turn off the heat and allow the rice to steam covered to finish cooking.

In a small bowl combine ginger, garlic, soy, and pineapple pieces with zest and juice of limes, set aside.

Lightly season fish with salt and pepper. Heat 2 tablespoons evoo in a deep saute pan on medium-high heat. Add fish to pan when oil begins to shimmer. Cook 2-3 minutes, flip. Add peppers and snow peas to pan. Cook 2 minutes. Pour sauce over fish, reduce sauce for 2 minutes.

Add cilantro to rice and fluff. Adjust salt and pepper to taste.  Divide rice between dishes, place fish on rice and top with vegetables and sauce.