Ingredients
- 1/2 cup 1/2 cup California raisins
- 1/2 cup 1/2 cup dark rum
- 1 1 fresh pineapple, trimmed, cored and sliced 1/2-inch thick*
- Vegetable oil or grapeseed oil, as needed
- 2 2 chipotle peppers canned in adobo sauce, rinsed, seeded and finely diced
- Juice of 1 lime
- Zest of 1/2 orange
- Juice of 1/2 orange
- 1/4 cup 1/4 cup extra virgin olive oil
- 1 1 green onion, sliced
- 2 Tablespoons 2 Tablespoons finely chopped roasted red pepper
- 2 Tablespoons 2 Tablespoons finely chopped cilantro
- Sea salt
- 4 4 to 6 Alaska Halibut steaks or fillets (6 to 8 oz. each), fresh, thawed or frozen
- Lemon pepper seasoning, to taste
Servings:
Units:
Instructions
- Soak California raisins in rum for 30 minutes; drain. Heat grill to medium-high (400F). Brush pineapple with oil; grill until lightly
- caramelized on both sides. Cool slightly and cut into 1/2-inch pieces; place in mixing bowl.
- In separate bowl, combine chipotles, lime juice, zest and orange juice. Whisk in olive oil vigorously. Pour over pineapple chunks, fold in
- green onions, red peppers, cilantro and raisins. Season with sea salt, to taste; set aside.
- Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Brush halibut and grill surface with oil; grill
- 5 to 7 inches from heat for 13 minutes for frozen halibut or 8 minutes for fresh/thawed fish, turning once during cooking. Cook just until
- fish is opaque throughout. Season with lemon pepper and serve with salsa.
- * Two cans (15 oz. each) sliced and drained pineapple may be substituted.
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