Alaska Sablefish Salad

Prepare the sablefish by steaming or poaching until cooked through, then cut into 1-inch chunks and set aside to cool slightly.

Rinse and dry the lettuce thoroughly, then tear into bite-sized pieces and arrange on a serving platter or individual plates.

Dice the tomato into uniform chunks, removing excess seeds if desired to prevent the salad from becoming too watery.

Peel, pit, and dice the avocado just before serving to prevent browning, handling gently to maintain clean pieces.

Dice the cucumber into ½-inch pieces, keeping the skin on for texture and visual appeal.

Slice the green onions diagonally at a 45-degree angle, separating white and light green parts from darker green tops.

Combine the cooled sablefish chunks, diced tomato, avocado, cucumber, and green onions in a bowl, folding gently to avoid breaking the avocado.

Dress the fish mixture with vinaigrette or dressing of choice, tossing gently until evenly coated.

Spoon the sablefish mixture over the lettuce bed and serve immediately while the fish is still cool and the avocado is fresh.