Alaska Halibut with Grilled Pineapple, Chipotle and Raisin Salad

Categories: Fish- Seafood

Ingredients

• 1/2 cup raisins
• 1/2 cup dark rum
• 1 fresh pineapple, trimmed, cored and sliced 1/2-inch thick
• Vegetable oil or grapeseed oil, as needed
• 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 extra-virgin olive oil
• 1 green onion, sliced
• 2 Tbsp. finely chopped roasted red pepper
• 2 Tbsp. finely chopped cilantro
• Sea salt
• 4 to 6 Alaska Halibut steaks or fillets (6 to 8 oz. each), fresh, thawed or frozen
• Lemon pepper seasoning, to taste

Directions

1. Plump raisins in rum for 30 minutes; drain. Heat grill to medium-high (400 degrees).
2. Brush pineapple with oil; grill until lightly caramelized on both sides. Cool slightly and cut into 1/2-inch pieces; place in mixing bowl.
3. 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,
4. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Brush halibut and grill surface with oil;

5. 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.

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