Plump raisins in rum 30 minutes; drain. Heat grill to medium-high (400°F). 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.
Brush halibut with oil. Grill just until fish is opaque throughout, turning once during cooking. Season with lemon pepper and serve with salsa.
*Two cans (15 oz. each) sliced and drained pineapple may be substituted.
All materials are courtesy of Alaska Seafood Marketing Institute and California Raisin Marketing Board.
This farm news was published in the May 17, 2006 issue of Farm World.