https://neoga.iga.com/Recipes/Detail/7275/Caribbean_Style_Alaska_Halibut_Salad
Yield: 4 servings
Preparation Time: 10 min; Cook Time: 15 min
Poaching Liquid: | |||
2 | cups | orange juice | |
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1 | cup | vegetable broth | |
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1/4 | cup | teriyaki sauce | |
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1/4 | cup | dark rum | |
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1/2 | cup | coconut cream | |
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1/4 | teaspoon | allspice | |
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4 | Alaska halibut fillets* (4 ounces each) fresh, thawed or frozen | ||
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Dressing: | |||
1/2 | cup | orange juice | |
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1/4 | cup | poaching broth | |
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1/4 | cup | rice vinegar | |
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1/4 | cup | olive oil | |
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1 1/2 | Tablespoons | coconut cream | |
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Salt to taste | |||
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Pepper to taste | |||
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Salad: | |||
8 | cups | (about 6 ounces) salad greens | |
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2 | fresh mandarin oranges, sectioned or 1 can (12 ounce) mandarin oranges, drained | ||
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1 | can | (8 ounce) pineapple chunks, drained | |
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Garnish: | |||
1 | avocado, sliced | ||
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1/4 | cup | chopped toasted nuts (macadamias, peanuts or almonds) | |
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Yield: 4 servings
Approximate Nutrient Content per serving:
Calories: | 551 | |
Calories From Fat: | 279 | |
Total Fat: | 31g | |
Saturated Fat: | 6g | |
Cholesterol: | 36mg | |
Sodium: | 345mg | |
Total Carbohydrates: | 41g | |
Dietary Fiber: | 7g | |
Protein: | 29g |
Nutritional data when prepared with Alaska halibut: 109mg calcium, and 670mg omega-3 fatty acids
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Poaching liquid:
In a large (12- inch) nonstick pan or stockpot, combine orange juice, broth, teriyaki sauce, rum, coconut cream and allspice. Bring to a simmer; cook 3 to 5 minutes.
Rinse any ice glaze from frozen Alaska halbut fillets under cold water.
Turn off heat and gently add halibut 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 halibut rest 5 minutes or until seafood is opaque throughout. Reserve 1/4 cup poaching liquid.
Salad dressing:
Prepare dressing by whisking orange juice, poaching broth, rice vinegar, olive oil and coconut cream. Add salt and pepper to taste.
Salad:
Toss salad greens, mandarin oranges and pineapple with 3/4 cup dressing.
For each serving:
Arrange 2 cups salad greens on a plate. Top with a halibut fillet. Garnish with avocado slices and nuts; drizzle on an additional 1 tablespoon dressing.
*Recipe variation:
Substitute Alaska Cod, Pollock or Sole for the Alaska Halibut. Adjust cook time for fillet size if necessary.
Recipes and Images provided by Alaska Seafood
Please note that some ingredients and brands may not be available in every store.
https://neoga.iga.com/Recipes/Detail/7275/Caribbean_Style_Alaska_Halibut_Salad
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