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

Ingredients

• 4 (6 ounce) swordfish fillets
• Olive oil
• Salt and pepper, to taste
• Pineapple Mustard Glaze, recipe follows
• Cilantro Chimichurri, recipe follows
• Grilled Pineapple Salsa, recipe follows
• Pickled Green Chiles, recipe follows
• 3 cups pineapple juice
• 1 cup white wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoons peeled and finely chopped ginger root
• 1/2 cup light brown sugar, firmly packed
• 3 tablespoons Dijon mustard
• 3 tablespoons fresh lime juice
• Salt and freshly ground white pepper
• 3/4 cup finely chopped cilantro
• 3 cloves garlic, finely chopped
• 1/4 cup olive oil
• Salt and freshly ground pepper
• 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
• 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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