ALASKA SEAFOOD WITH GREEK SALAD

Poaching liquid: In a large (12-inch) nonstick pan or stockpot, bring all ingredients except seafood to a simmer; cook 5 minutes. Rinse any ice glaze from frozen Alaska Seafood portions under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.

Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Serve with salad.

SALAD: In a bowl, combine cucumber, tomatoes, onion, olives, artichokes and reserved liquid; toss. Add salt and pepper to taste.

For each serving, portion about 2/3 cup salad on a plate. Sprinkle with 1 tablespoon Feta cheese and top with a seafood portion. Sprinkle additional dried oregano over all.

*Or substitute 1/4 cup favorite prepared vinaigrette for liquid.


Nutrients per serving (with Alaska Halibut): 265 calories, 12g total fat, 2g saturated fat, 40% calories from fat, 46mg cholesterol, 26g protein, 15g carbohydrate, 5g fiber, 1083mg sodium, 163mg calcium, and 560mg omega-3 fatty acids.