|1 cup||seedless (English) cucumber, diced|
|1||green onion, sliced|
|1/2 cup||grape or pear tomatoes, halved|
|2 tbsp.||fresh fennel, finely chopped|
|1 tbsp.||white balsamic (or rice) vinegar|
|2 tbsp.||olive oil, divided|
|salt and pepper to taste|
|4||halibut fillets (4 to 6 oz. each)|
|1 tsp.||dried thyme|
|1 tsp.||dried rosemary leaves|
|4||medium tortillas (8-9 inch) OR flatbreads|
|1 cup||crumbled goat cheese|
In a small bowl, combine cucumbers, green onion, tomatoes and fennel. In separate small bowl, blend vinegar, 1 tablespoon oil, and salt and pepper to taste. Pour over cucumbers and set aside.
Rinse halibut and pat dry with paper towel. Heat a heavy nonskick 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 3 to 4 minutes until fish is just 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.
Source: Alaska Seafood Marketing Institute