When you're ready to branch out on the grill this summer, why not try a healthful alternative? Fresh, wild salmon, halibut and scallops are high in protein, low in saturated fat and a natural source of heart-healthy omega-3 fatty acids.

Threaded artfully onto wooden skewers, seafood from the cold, clear waters of the North Pacific and Bering Sea offers a treat for the eye as well as the taste buds. From the delicate sweetness of halibut and scallops to the succulent richness of wild salmon, wild seafood has a richer flavor and firmer texture than farmed fish.

Simple marinades and sauces made with fresh summer herbs enhance the flavor and, when paired with wine, create easy, elegant meals for family and friends.

Amogio is a Sicilian marinade composed of lemon juice and/or white wine, olive oil, garlic and herbs - the exact recipe varies from household to household.Marinate salmon in the Amogio for no longer than 30 minutes so the fish doesn't "cook" in the acidic marinade.1½ pounds salmon fillets, skin removed, if desired¼ cup olive oil¼ cup Pinot Grigio or Chardonnay¼ cup fresh lemon juice2 tablespoons fresh minced garlic2 tablespoons fresh chopped Italian parsley1 tablespoon fresh chopped mint¼ teaspoon red pepper flakes Salt and pepper, to tastePrior to grilling, soak 12 wooden skewers in water for at least 30 minutes.Lay salmon on cutting board so that grain of fish is horizontal. Cut salmon lengthwise into 2-inch-wide strips. Place salmon strips in baking dish and set aside.Thoroughly blend olive oil, wine, lemon juice, garlic, parsley, mint and red pepper flakes in a small bowl.Brush marinade onto all sides of salmon. Cover and refrigerate up to 30 minutes. Reserve remaining marinade.Preheat grill or oven broiler to medium-high heat. Thread salmon strips lengthwise onto skewers. Place skewers on well- oiled grill or spray-coated broiling pan.Grill or broil salmon 5 inches from heat source, 3 to 4 minutes per side. Turn once during cooking. Brush with remaining marinade.Cook just until fish is opaque throughout. Season with salt and pepper to taste.Makes 6 servings.

Fresh lemon grass skewers add a fragrant citrus note to halibut. If using packaged lemon grass stalks, available in the produce section of the grocery store, cut them lengthwise into four more slender stalks to use as skewers.Green curry paste, Thai fish sauce and toasted sesame oil are available in the Asian section of the store. Serve with jasmine or coconut rice, if desired.2 tablespoons vegetable oil1 tablespoon green curry paste1 tablespoon freshly grated gingerroot1 tablespoon rice wine vinegar1 teaspoon nam pla or bottled Thai fish sauce1 teaspoon toasted sesame oil1½ pounds halibut steaks or fillets, skin and bones removed, cut into 1½-inch pieces12 fresh lemon grass stalks, about ¼ -inch in diameter and 6 inches longIn a small bowl, thoroughly blend oil, curry paste, ginger, rice wine vinegar, fish sauce and sesame oil.Brush paste on halibut pieces. Cover and refrigerate for 30 minutes.Preheat grill or oven broiler to medium-high heat. Thread halibut onto lemon grass skewers, 2 to 3 pieces per skewer. Place skewers on a well-oiled grill or spray-coated broiling pan.Grill or broil halibut 5 inches from heat source, 4 to 5 minutes per side, turning once during cooking. Cook just until fish is opaque throughout.Makes 4 to 6 servings.

Fresh bay leaves are often available in the produce section of the grocery store. If you can't find them, simmer dried bay leaves in the basting mixture over low heat for about 5 minutes, then remove from heat and infuse 30 more minutes. Remove the bay leaves and use infused mixture for basting. Delicious with a glass of Pinot Grigio or Chardonnay.18 large scallops6 to 9 thin slices prosciutto (cured Italian ham), cut into thirds or halves lengthwise18 fresh bay leaves½ cup Dijon-style mustard¼ cup Pinot Grigio or Chardonnay¼ cup clover or other amber honeyPrior to grilling, soak 6 wooden skewers in water at least 30 minutes.Preheat grill or oven broiler to medium-high heat.Rinse scallops under cold water and pat dry with paper towel. Partially wrap each scallop with a piece of prosciutto. Arrange three scallops on each skewer with bay leaves in between (touching each scallop, but not crowding scallops on skewer).To make basting sauce, thoroughly blend mustard, wine and honey in small bowl.Place skewers on well-oiled grill or spray-coated broiling pan and brush with basting mixture. Cook scallops 5 inches from heat source, 3 to 4 minutes per side, turning and basting once.Cook just until scallops are opaque and somewhat firm. Remove bay leaves before eating.Makes 4 to 6 servings.

1 cup jasmine rice1¾ cup chicken broth1 tablespoon butter½ teaspoon salt¼ cup sliced rose petals (grown without pesticides)Prepare the rice according to package directions, using broth as the liquid.Fold butter, salt and rose petals into cooked rice.Makes 4 servings.

1 4-ounce package, yellow rice mix.½ cup sun-dried tomatoes (not in oil), cut into thin strips½ cup chopped Italian parsley4 ounces crumbled feta cheese½ cup toasted pine nuts (optional)¾ cup balsamic vinaigrettePrepare rice mix according to package directions.Add tomatoes, parsley, cheese and pine nuts to prepared rice mix. Toss. Serve immediately.Makes 4 servings.

1 4-ounce package chicken rice mix½ cup chicken broth9 ounces cooked, diced chicken2 cups frozen tiny baby early peas1 cup sour cream½ cup grated Parmesan cheesePrepare rice mix according to package directions.Return prepared rice mix to a medium saucepan. Add broth to rice and gently continue to cook over medium heat.Stir in chicken and peas. Cook for 10 minutes, stirring constantly.Remove from heat, stir in sour cream and cheese. Cover and let stand for 5 minutes before serving.Makes 4 servings.