Alaska Halibut With Pineapple Chipotle Raisin Salsa Recipes

HALIBUT ALASKA

Steps:

• Heat oven to 425ºF.
• Place fish on rimmed baking sheet sprayed with cooking spray.
• Mix all remaining ingredients except bread crumbs; spoon over fish. Top with crumbs.
• Bake 20 to 25 min. or until fish flakes easily with fork.

GRILLED HALIBUT WITH PINEAPPLE CHIPOTLE SALSA

Steps:

• 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.

PINEAPPLE SALSA RECIPE

Steps:

• Mix together the diced pineapple, onion, chipotle powder, cilantro, lime juice and salt.
• Taste and adjust the spice level to your liking, along with salt and lime.
• Refrigerate until serving.

ALASKA HALIBUT WITH PINEAPPLE, CHIPOTLE & RAISIN SALSA

Steps:

• Soak California raisins in rum for 30 minutes; drain. Heat grill to medium-high (400F). 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.

CITRUS GRILLED HALIBUT WITH CUCUMBER PINEAPPLE SALSA IN A WHOLE-WHEAT PITA POCKET

Steps:

• Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
• Heat the grill to medium.
• Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
• Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
• Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
• Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
• Heat the grill to medium.
• Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
• Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
• Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
• Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
• Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
• Combine all ingredients in a medium bowl and whisk to combine.
• Combine all ingredients in a medium bowl and whisk to combine.
• In a medium bowl add all the ingredients and combine well.
• In a medium bowl add all the ingredients and combine well.

GRILLED HALIBUT WITH PINEAPPLE LIME SALSA

Steps:

• To make the salsa: mix together all the salsa ingredients; may chill or keep at room temperature.
• To make the halibut: mix together the vegetable oil and minced garlic; brush mixture over the fish steaks.
• Sprinkle fish with 1/4 teaspoon salt (or season to taste with salt).
• Coat a grill rack with non-stick cooking spray.
• Put the fish on the grill rack; grill, covered, over medium-hot coals for 5-6 minutes or until the fish flakes; turn fish once during grilling time.
• Place fish steaks on individual plates; spoon pineapple-lime salsa over the fish.
• Serve with lime wedges.

HALIBUT WITH AVOCADO-PINEAPPLE SALSA

Steps:

• Heat broiler, with rack in upper third. In a medium bowl, stir together avocados, pineapple, jalapeno, onion, cilantro, and lime juice. Season with salt.
• Coat a rimmed baking sheet with cooking spray and place fish, skin side down, on sheet; season with salt and pepper. Broil until fish is opaque throughout, about 8 minutes. Top fish with salsa and serve with arugula.