In a bowl, marinate the fish in the pineapple juice for 30 minutes in the refrigerator.
In another bowl, combine the pineapple, bell pepper, 60 ml (1/4 cup) basil, chives, oil, vinegar and ginger. Add the vermicelli and blend well. Season with salt and pepper.
Drain the fish. In a very hot and lightly oiled ridged skillet, grill the fish on both sides. Season with salt and pepper.
Divide the noodles in the centre of the serving plates. Place the fish on the vermicelli. Garnish with the remaining basil and a drizzle of olive oil. Serve immediately.
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