1 c. diced English/seedless cucumber 1 green onion, sliced 1/2 c. grape or pear tomatoes, halved, if desired 2 Tbsp. finely chopped fresh fennel, if desired 1 Tbsp. white balsamic (or rice) vinegar 2 Tbsp. olive oil, divided salt and pepper, to taste 4 Alaska Halibut fillets (4 to 6 oz. ea.), fresh, thawed or frozen 1 tsp. dried thyme 1 tsp. dried rosemary leaves 4 medium (8 to 9-in.) tortillas or flatbreads 1 c. (3-oz.) crumbled goat cheese
What to do:
1. In a small bowl, combine cucumbers, green onion, tomatoes and fennel. In separate small bowl, blend vinegar, 1 Tbsp. oil, salt and pepper, to taste. Pour over cucumbers; set aside. 2. 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 min., until browned. Shake pan occasionally to keep fish from sticking. 3. 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 min. for frozen halibut or 3 to 4 min. for fresh/thawed fish. Cook just until fish is opaque throughout. Remove from heat and break into large chunks. 4. To serve, divide halibut among tortillas. Sprinkle on goat cheese and top with cucumber salsa.
