From: The Alaska Seafood Marketing Institute

...with brown sugar and Cajun spice. - From: Alaska Seafood Marketing Institute

"The halibut and spinach cook in just a few minutes, so you'll have dinner ready in about the time it takes to set the table." - From: Curtis Stone's What's for Dinner

"A hot grill coupled with a crispy, "blackened" crust adds a fiery, Cajun touch to halibut." - From: Grill!

"The vinaigrette is also good with snapper, bass, or sole fillets; tuna or swordfish steaks; and scallops, shrimp, or crab meat, roast or grilled vegetables, or spooned over steaming rice or grains!" - From: Great Fish, Quick