Jerked Fish with Grilled Pineapple Salsa

For the Fish

• 6 scallions green tops only
• 2 garlic large cloves
• 2 teaspoons ginger fresh, minced
• 1 scotch bonnet pepper seeds removed, or habanero pepper
• 2 teaspoons allspice
• ½ teaspoon black pepper
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon thyme or ½ teaspoon dried, fresh leaves
• 1 tablespoon dark brown sugar
• 2 tablespoons orange juice
• 2 tablespoons lime juice fresh
• 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 fillet or any other firm white fish, skin on or off

For the Salsa

• ½ medium pineapple skin and core removed
• ½ red onion medium
• 1 jalapeno pepper
• 2 lime halved, plus more for serving
• 3 tablespoons cilantro minced, plus more for garnish, fresh
• 3 tablespoons olive oil plus more for coating fruit and vegetables
• salt to taste