Fire Roasted Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles

Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. 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.

Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.

Combine all ingredients in a small bowl and season with salt and pepper.

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 Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.

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 Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved. Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.