1/2 cup California 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 Tablespoons finely chopped roasted red pepper
2 Tablespoons finely chopped cilantro
4 to 6 Alaska Halibut steaks or fillets (6 to 8 oz. each), fresh, thawed or frozen
Lemon pepper seasoning, to taste
Soak California raisins in rum for 30 minutes; drain. Heat grill to medium-high (400ºF). 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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