Alaska Halibut Tacos with Cucumber Salsa


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.




15 min


20 min


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