SERVES 6

In Indonesia, the term sambal encompasses a wide range of condiments and side dishes.

2 garlic cloves, finely chopped

3 oz shallots, halved lengthwise and thinly sliced crosswise (2/3 cup)

3 tbsp vegetable oil

2 fresh Thai or serrano chiles 2 to 3 inches long0, minced, including seeds

3/4 pineapple, peeled,cored, and cut into 1/2-inch cubes (4 cups)

1  1/2 tbsp Asian fish sauce

1 tsp sugar

1/4 tsp salt

1/3 cup coarsely chopped fresh cilantro

6 ( 1-to 1 1/2-inch thick)pieces mahimahi fillet with skin (6 oz each)

Cook garlic and shallots in 2 tbsp oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes. Add chiles and pineapple, then saute over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes. Add fish,sugar,and salt and saute sambal, stirring 30 seconds. Cool to room temperature, then stir in cilantro.

Brush fish all over with remaining tbsp oil, then season with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, 4 to 5 minutes. Turn fish over and grill until just cooked through, 4 to 5 minutes more. Serve fish with sambal