Preheat the broiler to high. Place pineapple spears and onion slices on a baking sheet and broil until starting to brown. Turn if needed to ensure even cooking. Remove and set aside to cool. When easy to handle, chop pineapple and onion; place in a bowl.

Meanwhile, place the Poblano pepper halves and bell pepper halves, cut side down, on the baking sheet and broil until black. Remove from heat, cover tightly with foil and cool (this will loosen the skin.) When cool, remove and discard the blackened skin, chop and add to the pineapple and onion in the bowl.

Stir in all the remaining salsa ingredients and cover at room temperature while cooking the fish.

Heat about a tablespoon of oil in a large, heavy skillet. Dip all 4 fish fillets in the beaten egg and place in the hot oil. Spoon a little of the leftover egg over each. After about 1 minute, turn each fillet and spoon more egg over each. After another minute, turn the fish fillets again and serve at once on heated plates with the broiled salsa, avocados slices (if using), warm flour tortillas and salad.