1 Cup diced English seedless cucumber
1 Green onion, sliced
1/2 Cup grape or pear tomatoes, halved, if desired
2 Tablespoons finely chopped fresh fennel, if desired
1 Tablespoon white balsamic (or rice) vinegar
2 Tablespoons olive oil, divided
Salt and pepper to taste
4 Alaska Halibut filllets (4 to 6 oz. each), fresh, thawed or frozen1 teaspoon dired thyme
1 teaspoon dried rosemary leaves
4 medium (8 to 9-inch) tortillas OR flatbreads
1 Cup (3 oz.) crumbled goat cheese
In a small bowl, combine cucumbers, green onion, tomatoes and fennel. In a separate small bowl, blend vinegar, 1 Tablespoon oil, salt and pepper, to taste. Pour over cucumbers; set aside.
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of halibut with remaining oil. Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn fillets over and season with thyme, rosemary, salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut of 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove from heat and break into large chunks.
To serve, divide halibut among tortillas. Sprinkle on goat cheese and top with cucumber salsa. Serves 4.
Generously contributed with permission by
The Soldotna Chamber of Commerce and Visitor Information Center:
44790 Sterling Hwy Soldotna, AK 99669