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1
Heat a grill to medium-low heat.
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2
Grill the chiles until blistered and softened all over.
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3
Remove the rind from the pineapple and slice into1-inch-thick rounds.
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4
Brush the pineapple slices with canola oil and sprinkle with a little sugar.
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5
Grill until caramelized on all sides and just soft, about 10 minutes total.
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6
Remove and let cool slightly.
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7
Roughly chop half of the pineapple slices and 1 of the chiles.
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8
Put in a food processor with the butter and process until almost smooth.
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9
Add 2 of the green onions and the chile de arbol and pulse just to combine.
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10
Taste.
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11
If the pineapple isn't very sweet, add some honey and pulse just to combine.
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12
Transfer to a bowl, cover and refrigerate until firm and the flavors meld, at least 1 hour and up to 24 hours.
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13
Let it warm slightly before grilling the fish.
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14
Finely dice the remaining pineapple and chile.
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15
Put them in a bowl with the remaining green onions, the olive oil, lime juice and some salt and pepper.
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16
Toss to combine.
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17
Set aside while you grill the fish.
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18
Increase the heat of the grill to high.
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19
Brush the fish with canola oil and sprinkle with salt and pepper.
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20
Grill, flesh-side down, until charred and you can move it with a fish spatula without the flesh sticking to the grill, about 3 minutes.
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21
Flip, and smear some of the pineapple butter on the flesh side.
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22
Grill the second side until charred, about 3 minutes.
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23
Transfer to a platter, smear on a bit more of the butter mixture, top with the pineapple relish and serve immediately.
