Halibut is a low fat, very mild flavored fish with a firm flaky meat. It is easily available year round, relatively inexpensive, easy to grill and lends itself to almost any flavor. I found this recipe in the local Living Magazine & was intrigued by the salsa. I'm sure it would be wonderful with any mild fish such as grouper, flounder or snapper.
- 118.29 ml raisins
- 118.29 ml dark rum
- 1 fresh pineapple, trimmed cored and sliced 1/2 thick (or use 2 - 15 oz cans sliced, drained pineapple)
- vegetable oil, as needed
- 2 chipotle chiles in adobo, rinsed, seeded & finely diced
- 1 lime, juice of
- 1 medium orange, juice of
- 1 medium orange, zest of
- 59.14 ml olive oil
- 1 green onion, sliced
- 29.58 ml roasted red peppers, finely chopped
- 29.58 ml cilantro, minced
- 4 (680.38-907.18 g) halibut steaks or 4 (680.38-907.18 g) halibut fillets
- Plump raisins in rum for 30 minutes; drain.
- Heat grill to medium high heat. Brush pineapple slices with oil & grill until lightly caramelized on both sides. Cool & cut into 1/2" pieces; put in mixing bowl.
- Combine chipotles, lime juice, orange zest & juice. Whisk in olive oil. Pour over pineapple chunks, fold in green onion, red pepper, cilantro & raisins. Salt to taste. Set aside.
- Brush halibut heavily with oil & grill just until fish is opaque throughout, gently turning once. The grilling time on halibut is pretty short so keep a close eye on it to avoid over cooking. *** A 1-inch halibut steak will grill up in about 10 minutes over a medium high heat. Thinner cuts and fillets can cook in as little time as 6 minutes.
- Serve topped with salsa.