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1
Heat the grill to medium-high.
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2
Brush fish with olive oil and season with salt and pepper on both sides.
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3
Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze.
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4
Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness.
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5
Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top.
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6
Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil.
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7
Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes.
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8
Add the mustard and cook an additional 2 minutes.
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9
Remove from the heat and add the lime juice, and white pepper.
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10
Let cool.
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11
Combine all ingredients in a small bowl and season with salt and pepper.
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12
Grilled Pineapple Salsa: 1 small pineapple, peeled, cored and sliced into 1/2-inch thick slices 4 scallions, white and pale green part, thinly sliced 2 pickled serranos, thinly sliced 2 pickled jalapenos, thinly sliced 3 tablespoons fresh lime juice 3 tablespoons rice wine vinegar 3 tablespoons olive oil Salt and freshly ground pepper
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13
Grill the pineapple on both sides until lightly golden brown.
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14
Remove from the grill and cut into 1/4-inch dice.
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15
Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.
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16
Pickled Green Chiles: 2 cups red wine vinegar 2 tablespoons kosher 2 tablespoons sugar 6 whole serrano chiles, washed well and dried 6 jalapeno chiles, washed well and dried
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17
Place vinegar, salt and sugar in a small saucepan and bring to a boil.
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18
Continue boiling until the sugar and salt are completely dissolved.
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19
Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.
