Caribbean Style Alaska Halibut Salad

Directions:

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.