There's more than one fish in the sea. And that's a good thing for seafood lovers seeking to expand their choice of menu options beyond shrimp, tuna and salmon.

Those are the top three, making up more than half the 16.3 pounds of fish consumed per year per person in the United States, according to the National Fisheries Institute.

see caption/Bonefish Grill (ENLARGE)

Bonefish serves grilled arctic char with a choice of flavorful toppings.

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Jennifer Wilmes, registered dietitian with the National Fisheries Institute, says she encourages people to branch out not just for new taste experiences but because it's a healthy move for consumers to try to eat fish the recommended two times per week. "Broccoli is great, but it's not the only vegetable. It's good to add variety to every food category because you'll add a broader mix of nutrients," she says.

For instance, salmon contains ultra- high levels of omega-3 fatty acids linked to an ocean of health benefits, from boosting brain function to preventing heart attacks and migraines. Less oily fish such as grouper and cod are lower in calories than salmon, and sea bass is also a leaner choice. Scallops and other shellfish are excellent sources of vitamin B-12, which is important for a healthy metabolism.

Chances are, the next time you try a new fish, it will be while dining out. About 67 percent of the seafood Americans eat is in restaurants, the National Fisheries Institute says. Making a splash on more menus today and relatively new to a lot of diners (including Wilmes, who helped me research this story) is a fish that's mostly farm-raised in Iceland called arctic char. Firm enough for grilling but moist and delicate to taste, arctic char is pinkish orange in color and described as a cross between salmon and trout. At Bonefish Grill (several Atlanta area locations), the fish is grilled and served with a choice of flavorful toppings, including warm mango salsa, wasabi cream drizzle or a classic lemon butter sauce.

"It tastes great, it's healthy and it's an ecologically good choice," says Robert Novotny, a vice president for Bonefish Grill.

Executive chef Doug Turbush of Bluepointe, who has been a longtime fan of the Icelandic fish, pan roasts skin-on arctic char and serves it over shiitake mushrooms, snap peas and pickled daikon with a spicy Chinese black bean garlic sauce.

"It has a great balance of natural richness and stands up to bold flavors. It doesn't get lost like a halibut, sole or other mild whitefish. It is so versatile, it can be grilled, steamed, broiled, poached, blackened, you name it," Turbush said.

At Kyma, executive chef Pano Karatassos keeps it simple with wood-fired, grilled arctic char dressed with the restaurant's signature Greek olive oil, lemon and capers.

And even though Wilmes is just getting to know arctic char, it's emerging as one of her top picks. "What stuck out to me was how high arctic char is in omega-3 fatty acids. I like salmon and trout, and when I read that it was a cross between the two, it really caught my attention," she says. "And the fact that it has a mild and delicate taste, it's great to recommend to people who prefer not to eat strong tasting fish but want omega-3s."