Four servings

For the fish
2 two-pound fresh, skinned, boned yellowtail snapper
2 tablespoons grapeseed oil
1 teaspoon ground coriander
To taste, sea salt
To taste, freshly ground white pepper

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). Rotate and turn the fish to make grill marks. When the fish is done; serve with the relish below.

Oven-Dried-Pineapple Relish
1 cleaned, cored pineapple, sliced into 16 even pieces
1 teaspoon ground cinnamon
1/4 cup finely diced red bell pepper
2 thinly sliced scallion tops
1/4 cup finely diced red onion
2 tablespoons toasted sesame oil
2 teaspoons rice wine vinegar
2 teaspoons fresh, chopped cilantro
1 teaspoon fresh, sliced garlic chives
2 teaspoons honey
1 teaspoon black sesame seeds
1 teaspoon hot pepper flakes
To taste, salt
To taste, freshly ground white pepper

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