Alaska Halibut with Grilled Pineapple, Chipotle and California Raisin Salsa

½ cup California raisins

½ cup dark rum

1 fresh pineapple, trimmed, cored and sliced ½ inch thick*

Vegetable oil or grapeseed oil, as needed

2 chipotle peppers canned in adobo sauce, rinsed, seeded and finely diced

Juice of l lime

Zest of ½ orange

Juice of ½ orange

¼ cup extra-virgin olive oil

1 green onion, sliced

2 tablespoons finely chopped roasted red pepper

2 tablespoons finely chopped cilantro

Sea salt

4 to 6 Alaska halibut steaks or fillets (6 to 8 ounces each)

Lemon pepper seasoning, to taste

Plump raisins in rum 30 minutes; drain. Heat grill to medium-high (400 degrees F). Brush pineapple with oil; grill until light carmelized on both sides. Cool slightly and cut into ½ 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.

Brush halibut with oil. Grill just until fish is opaque throughout, turning once during cooking. Season with lemon pepper and serve with salsa.

Makes 4 to 6 servings.

* Two cans (15oz each) slice and drained pineapple may be substituted.