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Source: Alaska Seafood

Warm Halibut Potato Salad
A lightly dressed warm potato salad is the perfect complement to quickly sautéed halibut for an easy, healthful lunch or dinner.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
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1 pound small white or red new potatoes
4 Alaska halibut fillets, 4 to 6 ounces each, fresh, thawed or frozen
1 tablespoon olive oil
Pepper to taste
1 teaspoon dried dill
2 tablespoons chopped parsley
1 cup chopped celery
1/2 cup chopped red bell pepper
1 cup fresh or canned Mandarin orange segments
1 tablespoon chopped fresh dill
1/2 teaspoon seasoning salt
One 5 ounce package arugula
Dressing
1/2 cup sliced green onions
2 tablespoons olive oil
1/2 cup orange juice
2 tablespoons Dijon mustard




Boil the potatoes in salted water  for 15 to 20 minutes or just until tender, drain and cool slightly. Slice the potatoes into 1/4-inch-thick rounds.


Meanwhile, rinse any ice glaze from the frozen Alaska halibut under cold, running water and pat dry with paper towel.


Heat a heavy nonstick skillet over medium-high heat. Brush both sides of the halibut with olive oil and cook, uncovered, for about 3 to 4 minutes on the first side, until browned. Shake the pan occasionally to keep fish from sticking. Turn the halibut over and season with pepper and dried dill. Cover the pan tightly, reduce the heat to medium and cook for 6 to 8 minutes longer for the frozen halibut or 3 to 4 minutes for the fresh or thawed fish. The fish is done when it's opaque throughout.


When cool enough to handle, break the halibut into large chunks, removing any skin.


In a large bowl, mix together the parsley, celery, red pepper, orange segments, fresh dill, and seasoning salt. Add the potatoes and toss to mix.


For the dressing: In a skillet heat the olive oil over medium heat. Sauté the green onions for 2 to 3 minutes or until slightly softened. Add the orange juice and Dijon mustard and whisk well. Spoon the dressing over the still-warm potatoes. Add the halibut chunks and mix gently. To serve, portion a handful of the arugula onto plates and top with the halibut potato salad.


Also check out the Alaska Style Recipes for Kids!


Per serving: 198 calories, 9 g total fat, 1.5 g saturated fat, 42% calories from fat, 54 mg cholesterol, 17 g protein, 12.5 g carbohydrate, 1.5 g fiber, 355.5 mg sodium, 78 mg calcium and 610 mg omega-3 fatty acids


Source: Wild Alaska Seafood






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