Alaska Halibut Tacos with Cucumber Salsa
Ingredients
1 cup diced seedless cucumber | ||
1 green onion sliced | ||
1/2 cup grape tomatoes, halved | ||
2 tbs fennel, finely chopped | ||
1 tbs rice wine vinegar | ||
2 tbs olive oil, divided | ||
kosher salt and fresh crack black pepper to taste | ||
4 Alaska Halibut fillets (4 to 6 oz each) | ||
1 tsp dried thyme | ||
1 tsp dried rosemary | ||
4 (9 inch) tortillas or flat breads | ||
1 cup of crumbled goat cheese |
- In a small bowl, combine cucumbers, green onion, tomatoes and fennel.
- In a separate bowl, blend vinegar, 1 tbs of oil, salt and pepper to taste.
- Pour over cucumbers and set aside.
- Rinse fish under cold water and pat dry.
- Heat a non stick saute pan using medium-high heat.
- Brush both sides of halibut with remaining olive oil.
- Add fillets to pan and cook uncovered for about 3 to 4 minutes or until browned.
- Turn fillets over and season with thyme, rosemary, salt and pepper.
- Cook until fish flakes easily and is opaque.
- Remove from heat and break into large chunks.
- To serve, divide halibut among tortillas and sprinkle with goat cheese and cucumber salsa.
Recipe courtesy of the Alaska Seafood Marketing Institute.
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