Batter-fried fish fillets are nestled in a pocket sandwich with creamy cucumber and tomato relish and crumbly feta cheese. Serve with Greek-type black olives and fresh fruit for dessert. Preparation time: 30 minutes.

FOR 4 SERVINGS YOU WILL NEED:

1 1/2 to 2 lbs. halibut or other fillets
1/2 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. cumin (opt.)
1/2 c. beer or milk
1 egg, beaten
Oil for frying
4 pita (pocket) bread, white or whole wheat
1 cucumber, thinly sliced
1 green onion, chopped
1 tomato, seeded & chopped
1/4 to 1/2 c. yogurt or sour cream or a combination
1 c. crumbled feta cheese
1/4 tsp. ground black pepper (opt.)

1. Cut fish into 2 inch pieces.

2. In a bowl, mix flour, seasonings and beer or milk and egg.

3. Pour oil to 1/4 inch depth in skillet and heat. Dip fish in batter. Fry until lightly browned. Drain and keep warm.

4. Slice the bread in half, making 2 pockets per person. Fill each one with equal amounts of fish and vegetables.

5. Top with yogurt and feta cheese. Sprinkle with pepper if desired.

TIPS: For a Mexican-style "taco" sandwich, use heated flour or corn tortillas, fried fillets and alfalfa sprouts tossed in dressing and sprinkled with grated Monterey Jack cheese. Top with salsa. To lower fat content, use yogurt in place of sour cream.

FOR 2 SERVINGS: Half of the ingredients. FOR 8 SERVINGS: Double the ingredients.