(4 Portions)

For the fish:
2 – 2 Pound      Fresh Yellowtail Snapper (Skinned / Boned)
2 Tablespoons   Grape seed Oil
1 Teaspoon       Coriander (Ground)
To Taste            Sea Salt
To Taste            White Pepper (Fresh Ground)

Procedure:
Put the fish in a stainless steel bowl. Rub the fish with the oil .Sprinkle with coriander, salt and pepper. Place the fish on a hot grill (400 degrees Fahrenheit). Rotate and turn the fish to make grill marks. When the fish is done; serve with the following:

For the Oven Dried Pineapple Relish:
1ea                     Pineapple (Cleaned/ cored) sliced into 16 even pieces
1 Teaspoon        Cinnamon (Ground)
1/4 cup                  Red Bell Pepper (Fine Dice)
2 ea                   Scallion Tops (Sliced Thin)
1/4 cup               Red Onion (Fine Diced)
2 Tablespoons    Toasted Sesame Oil
2 Teaspoons       Rice Wine Vinegar
2 Teaspoons       Cilantro (Fresh/ Chopped)
1 Teaspoon        Garlic Chives (Fresh/ Sliced)
2 Teaspoons       Honey
1 Teaspoon        Black Sesame Seeds
1 teaspoon         Hot Pepper Flakes
To Taste             Salt
To Taste             White Pepper (Fresh Ground)

Procedure:
Sprinkle the pineapple with the cinnamon and place on an oven rack. Put in the oven at 300 degrees Fahrenheit until dry, but still a little chewy. Remove the pineapple and chill. Dice the pineapple and toss it with the remaining ingredients. Refrigerate for 1 hour covered.