Jerked Barramundi with Grilled Pineapple Salsa recipes

Ingredients

• 6 scallions, green tops only
• 2 large cloves garlic
• 2 teaspoons minced fresh ginger
• 1 scotch bonnet or habanero pepper, seeds removed*
• 2 teaspoons allspice
• 1/2 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon fresh thyme leaves, or 1/2 teaspoon dried
• 1 tablespoon dark brown sugar
• 2 tablespoons orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 2 tablespoons white vinegar
• 2 tablespoons vegetable oil, plus more for coating fish and oiling grill
• 1 teaspoon salt
• 4 6-ounce barramundi fillets, skin on or off
• 1/2 medium pineapple, skin and core removed
• 1/2 medium red onion
• 1 jalapeno pepper
• 2 limes, halved, plus more for serving
• 3 tablespoons fresh cilantro, minced, plus more for garnish
• 3 tablespoons olive oil, plus more for coating fruit and vegetables
• salt

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