Slice chicken into bite-size pieces. Combine 2/3 of the wine, cornstarch and garlic; add chicken and marinate 15 minutes.

Stir-fry marinated chicken mixture with 2/3 oil in heavy skillet or wok until chicken is no longer pink; remove from skillet and set aside.

Add remaining oil and onion to skillet; stir-fry until onion is translucent. Stir in broccoli, bell pepper, peas, mushrooms, chicken mixture and remaining wine. Cook and stir until vegetables are crisp-tender.

Toss with rice. Season to taste with salt and pepper.

*NOTE: For additional flavor add Italian seasoning.

Preheat broiler.

Mix together paprika, oregano, thyme, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small bowl; stir until well combined. Place halibut on a nonstick or vegetable spray-coated broiler pan. Brush melted butter onto top surfaces of halibut and sprinkle 1/2 teaspoon of seasoning mixture over the surface of each steak. Broil 10 minutes per inch of thickness, or until fish flakes easily with a fork. Store remaining spice mixture in an airtight container for future use. Serve with pasta or rice.

Recipe Courtesy of: Alaska Seafood Marketing Institute.

Combine rice vinegar, lemon juice, sugar, chopped ginger, salt and pepper. Mix well.

Combine pears, peppers and green onion in salad bowl. Toss with dressing; marinate at least 30 minutes before serving.

Meanwhile, combine water, wine, grated ginger, and salt and pepper to taste in medium skillet. Bring to boil and add chicken breasts. If necessary, add boiling water to cover chicken. Return to boil, reduce heat and simmer about 5 minutes or until fully cooked and no longer pink. Cool in poaching liquid.

Slice cooled chicken diagonally; fan slices on salad plates. Spoon marinated pears over part of chicken. Serve with rice or pasta.