1/2 cup chopped onion
2 tablespoons olive oil
1/4 cup wine vinegar
2 tablespoons honey
1 teaspoon crushed fennel seeds
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups Northwest fresh sweet cherries, pitted and halved
Marinated Poached Halibut*
4 lettuce leaves
2 green onions, diagonally sliced

*Cooked beef or chicken strips may be substituted.

Nutritional Analysis Per Serving: 211 Cal., 9.0 g pro., 8.4 g fat (35% Cal. from fat), 26.4 g carb., 12 mg chol., 1.6 g fiber and 292 mg sodium.

Sauté onion in oil until crisp tender. Add vinegar, honey, fennel, salt and pepper, bring mixture to a boil. Add cherries and boil 1 minute. Cool. Arrange halibut on lettuce leaves. Spoon cherry dressing over halibut and sprinkle with sliced green onions. May be served warm or cold.

Makes 4 servings.

Marinated Poached Halibut: Combine 1/4 cup each water and white wine vinegar, 2 tablespoons each dry white wine and olive oil, 1 tablespoon sugar, 3/4 teaspoon salt and 1/4 teaspoon each dried thyme and dried peppercorns. Bring mixture to boil and simmer 5 minutes. Add 1 pound cubed halibut and simmer 3 to 5 minutes or until fish barely flakes when tested with a fork. Drain and use in warm or cold salads. Makes 4 servings.