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Reel in the Flavor
Fresh Fish, Savory Sauces  (Family Features) - Want a delicious new way to enjoy fresh-caught cod, halibut or sole from the cold, clear waters of Alaska? Pair the fish with a salsa, sambal or mousseline containing the flavor of the summer sun — sweet raisins from California.
A sambal is an Indonesian take on salsa, with lemongrass, lime juice and golden raisins. And a French mousseline is paired with sautéed leeks and plumped California raisins. Add a dollop to moist, firm and slightly sweet Alaska cod; naturally lean and light halibut; or delicate, mild and tender-textured Alaska sole — all caught in the wild from sustainable fisheries.
When you reel in the flavor, you'll reel in nutritional benefits too. Alaska seafood is a good source of high-quality protein, vitamins and minerals as well as omega-3 fatty acids, which are not found in many other foods. California raisins are fat- and cholesterol-free, high in antioxidants and an excellent source of dietary fiber.
For more recipes and information, visit www.alaskaseafood.org and www.calraisins.org.
Alaska Halibut With Grilled Pineapple, Chipotle and California Raisin Salsa
1/2 cup California raisins1/2 cup dark rum 1 fresh pineapple, trimmed, cored and sliced 1/2-inch thick* Vegetable oil or grapeseed oil, as needed 2 chipotle peppers canned in adobo sauce, rinsed, seeded and finely diced Juice of 1 lime Zest of 1/2 orange Juice of 1/2 orange 1/4 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 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. Makes 4 to 6 servings *Two cans (15 ounces each) sliced and drained pineapple may be substituted. Nutrients per serving: 575 calories, 27g total fat, 3g saturated fat, 42% calories from fat, 63mg cholesterol, 43g protein, 28g carbohydrate, 3g fiber, 466mg sodium, 119mg calcium and 0.7g omega-3 fatty acids 
Pan-Seared Alaska Sole With California Raisin Mousseline
1 cup California raisins2 cups sliced leeks (about 4 whole), white and light green parts only 3 tablespoons olive oil, divided 1 package (about 1 ounce) hollandaise sauce mix 1 tablespoon heavy cream 1/2 teaspoon curry powder, divided Salt and pepper 4 Alaska sole fillets (3 to 4 ounces each) Parsley sprigs, for garnish Soak raisins in warm water 10 minutes; drain. Saute leeks and raisins in 2 tablespoons olive oil until leeks are soft, about 5 minutes. Set aside and keep warm. Prepare hollandaise sauce mix according to package directions. Add heavy cream and 1/4 teaspoon curry powder; season to taste with salt and pepper. Cover and keep warm. Heat heavy nonstick skillet over medium heat. Add remaining olive oil and sole fillets to pan and cook, uncovered, about 2 minutes, until browned. Gently turn fillets and cook 1 to 2 minutes more, just until fish is opaque throughout. Season fillets with salt and pepper. To serve, place leeks on serving plate and top with fillets and sauce. Sprinkle with remaining curry powder and garnish with parsley sprigs. Makes 4 servings Nutrients per serving: 533 calories, 30g total fat, 13g saturated fat, 50% calories from fat, 107mg cholesterol, 25.5g protein, 44g carbohydrate, 2.5g fiber, 391mg sodium, 130mg calcium, 0.6g omega-3 fatty acids 
Baked Alaska Cod With California Raisin Sambal
2 cups (about 5 medium) shallots, sliced lengthwise2 cloves garlic, very thinly sliced 1/3 cup very thinly sliced lemongrass (white part only) 1/4 cup peanut oil 1/2 cup California golden raisins, divided 1 tablespoon fresh lime juice 4 Alaska cod fillets (6 to 8 ounces each) Salt and pepper 1/4 cup chili sauce 1 small star fruit, sliced In nonstick pan, sauté shallots, garlic and lemongrass in peanut oil until shallots soften and begin to caramelize. Remove from heat; stir in 1/3 cup raisins and lime juice. Cool slightly. Preheat oven to 400 degrees F. Prepare 4 squares parchment paper, 12 inches each. Season cod fillets with salt and pepper; brush both sides with chili sauce and place in center of parchment sheets. Divide and portion sambal onto fillets. Bring edges of parchment together to form packets and fold together to seal. Transfer packets to baking sheet; bake 15 to 20 minutes, just until fish is opaque throughout. Serve cod topped with remaining raisins and star fruit slices. Makes 4 servings Nutrients per serving: 420 calories, 15g total fat, 2.5g saturated fat, 32% calories from fat, 73mg cholesterol, 39g protein, 34g carbohydrate, 2g fiber, 158mg sodium, 62mg calcium, 0.4g omega-3 fatty acids SOURCE: Alaska Seafood Marketing Institute California Raisin Marketing Board
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