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Alaska Halibut with Pineapple, Chipotle & Raisin Salsa

Alaska Halibut with Pineapple, Chipotle & Raisin Salsa

Yesterday, I shared last week’s Google Hangout with Nicole. Her talk inspired me to make some more seafood from my box of seafood that was sent to me the other month! I’m going to be honest–I’ve never cooked with Halibut before. I’ve eaten it plenty of times out at restaurants but never cooked it. I decided to browse the Alaska Seafood Marketing Institute website for recipe ideas. Since I did not want to experiment on this beautiful piece of fish–I wanted to use a tried and true recipe! All most all of the recipes on ASMI can be cooked either using frozen fish or thawed! You choose. I just so happened to have my fish thawed, so I went that route.

Alaska Halibut with Pineapple, Chipotle & Raisin Salsa

This recipe made my husband and I feel like we were dining in a five-star restaurant! Seriously, it was a super fancy dish for a weeknight meal! I suppose if I had planned better that I could have made the fruit salsa the night before. Note to those who try the dish: Make sure you rinse and de-seed your chipotle peppers. I have this horrible habit of not reading directions fully and as I was chopping my one chipotle pepper (not rinsed nor de-seed) I decided that it would be best if I only put in half the minced pepper. Wowzas! I’m glad I made that mental note to myself because this salsa had a good kick to it. Any more and I’m not sure if I could have eaten it! The fresh spinach gave a nice compliment to the dish. Oh and on a side note… this recipe for the pineapple salsa makes a rather large batch… so be prepared to have leftovers and indulge the next day with chips and spicy pineapple salsa!

Adapted from: Alaska Seafood Marketing Institute

Alaska Halibut with Pineapple, Chipotle & Raisin Salsa

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 2


  • 1/2 cup raisins
  • 2 tbsp Captain Morgan Private Stock
  • 1 fresh pineapple, trimmed, cored and sliced 1/2-inch thick*
  • Vegetable oil, as needed
  • 2 chipotle peppers canned in adobo sauce, rinsed, seeded and finely diced
  • 1 lime, zested and juiced
  • 1/2 orange, zested and juiced
  • 1/4 cup olive oil
  • 1 green onion, sliced
  • 2 tbsp roasted red pepper, chopped
  • 2 tbsp cilantro, finely chopped
  • salt
  • 2 Alaska Halibut steaks or fillets (6 to 8 oz. each)
  • Lemon pepper seasoning, to taste
  • 2 cups spinach


  1. Soak raisins in Captain Morgan Private Stock (rum) for 30 minutes; drain. While the raisins are soaking: heat the grill to medium-high (400ºF). Brush pineapple with oil; grill until lightly caramelized on both sides (about 10 minutes). Cool slightly and cut into 1/2-inch pieces; place in mixing bowl and set aside.
  2. In a separate bowl, combine chipotles, lime zest and juice, and orange zest and juice. Whisk in olive oil. Pour the liquid mixture over pineapple chunks, fold in green onions, red peppers, cilantro and raisins. Season with salt, to taste and set aside.
  3. Brush halibut and grill surface with oil. Sprinkle lemon pepper seasoning on halibut. Grill for 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Place halibut on a bed of spinach and serve with salsa.


*You can cook the Halibut frozen. If cooking frozen be sure to rinse off any ice glaze. Cook for 13 minutes if frozen.

Disclaimer: I received a box of seafood from the Alaska Seafood Marketing Institute. I was not compensated nor required to blog about any of my experiences with their product. As always, all opinions are my own.


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11 Responses to “Alaska Halibut with Pineapple, Chipotle & Raisin Salsa”

  1. Samantha posted on December 10, 2012 at 8:40 am (#)

    I want to eat more fish so this is perfect. I think I’ll try this when I get my fancy griddler! Thanks again!

    • Katie replied on December 11th, 2012 at 11:01 am

      Yes! You can cook all sorts of food on your griddler especially fish!

  2. Katrina @ In Katrina's Kitchen posted on December 10, 2012 at 11:20 am (#)

    Oooh I could eat that salsa on EVERYTHING! Mmmm

    • Katie replied on December 11th, 2012 at 11:01 am

      Katrina this salsa is heavenly (with or without the fish)!

  3. Cathy @ Noble Pig posted on December 10, 2012 at 3:58 pm (#)

    Oh..they sent me some halibut too and it’s amazing…and this looks incredible!!!

    • Katie replied on December 11th, 2012 at 11:00 am

      Cathy your going to love the halibut!!

  4. Rachael {SimplyFreshCooking} posted on December 11, 2012 at 2:51 pm (#)

    I love the salsa! I make fish for my hubs about twice a year because I don’t care for it too much, but with this salsa, I think I’ll give it a go! 🙂

  5. Laura Dembowski posted on December 11, 2012 at 3:23 pm (#)

    Halibut is by far my favorite fish. I eat it at least once or twice a week. I love that it has a mild flavor but is still meaty and sometimes even a little fatty. There’s nothing better. I eat it roasted in the oven completely unseasoned and I am shocked by how good it tastes time after time.

    • Katie replied on December 12th, 2012 at 11:06 am

      Laura–we eat a lot of Florida native fish so this was definitely a nice treat for us.

  6. Carrie's Experimental Kitchen posted on January 4, 2013 at 6:45 am (#)

    I have featured this recipe on my blog for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link:


  1. Pingback: Seafood Frenzy Friday (Week 43)Carrie’s Experimental Kitchen |

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