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Alaska Halibut with Pineapple, Chipotle & Raisin Salsa

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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 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


  • 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.
  • 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.


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