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.
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
- ½ cup raisins
- 2 tbsp Captain Morgan Private Stock
- 1 fresh pineapple trimmed, cored and sliced ½-inch thick*
- Vegetable oil as needed
- 2 chipotle peppers canned in adobo sauce rinsed, seeded and finely diced
- 1 lime zested and juiced
- ½ orange zested and juiced
- ¼ cup olive oil
- 1 green onion sliced
- 2 tbsp roasted red pepper chopped
- 2 tbsp cilantro finely chopped
- 2 Alaska Halibut steaks or fillets 6 to 8 oz. each
- Lemon pepper seasoning to taste
- 2 cups spinach
- 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 ½-inch pieces; place in mixing bowl and set aside.
- 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.
- 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.
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.