Who's Cooking: Tim Moon, Garden City

Grilled Chilean sea bass with pepper, lime and pineapple salsa

3- to 4-pound Chilean sea bass fillet, scales removed but skin on

1/2 cup extra-virgin olive oil

1½ tablespoons coarse sea salt

1½ tablespoons freshly ground black pepper

For the salsa:

1 red bell pepper, stemmed, seeded and finely diced

3/4 cup thinly sliced green onion

1/2 cup finely diced jalapeño pepper

1/4 cup fresh lime juice

2 teaspoons kosher salt

1/2 cup chopped cilantro

1 20-ounce can crushed pineapple, drained

1. Rinse fish in cold water, pat dry with paper towels. Lightly coat both sides of fillet with olive oil. Season the flesh side of the fish with salt and pepper. Refrigerate while preparing the salsa.

2. To make the salsa, combine ingredients. Stir well and refrigerate at least 2 hours. May be made a day in advance.

3. To grill fish, heat gas grill to between 375 and 425 degrees. Place fish skin side down and cook, with lid closed, about 25 to 35 minutes. Check every few minutes toward the end of cooking time by poking with a finger or a fork; when the thicker part of the fish begins to split or flake, it is cooked. Alternately, fish may be baked 30 to 35 minutes in preheated 425-degree oven, skin side down on large baking sheet. It is done when thickest part flakes when touched.

5. Use 2 large spatulas to remove fish, inserting between skin and flesh; discard skin. Serve with scoop of salsa. Makes about 8 to 10 servings.