Jerked Fish with Grilled Pineapple Salsa

For the Fish

• 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
• ½ teaspoon black pepper
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon fresh thyme leaves or ½ 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 sea bass fillets or any other firm white fish, skin on or off

For the Salsa

• ½ medium pineapple skin and core removed
• ½ 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 to taste