In a mixing bowl, mix the cucumbers with the green onion, tomatoes and fennel, if using.

In a separate small bowl, whisk together the vinegar, 1 tablespoon of oil, and salt and pepper to taste. Pour the vinaigrette over the vegetables and set aside.

Rinse the frozen Alaska Halibut under cold, running water to remove any icy particles. Pat dry with paper towels.

Heat a heavy nonskick skillet over medium-high heat. Brush both sides of the halibut with the remaining oil and cook the fillets for 3 to 5 minutes until browned without turning. Shake the pan occasionally to keep fish from sticking. Turn the fillets over and season with the thyme and rosemary and a light sprinkling of salt and pepper. and cook for another 2 to 3 minutes. Cover the pan tightly, reduce the heat to medium, and cook for 6 to 8 minutes longer for frozen halibut and 3 to 4 minutes longer for fresh or thawed fish. The fish is done when the fillets are opaque throughout.

Remove the pan from the heat and transfer the fish to a work surface or cutting board. When cool enough to handle, break the fish into large chunks.

Divide the halibut among the tortillas, top with a sprinkling of goat cheese and top with the cucumber salsa.

Also check out the Alaska Style Recipes for Kids!

Per serving: 498 calories, 23 g total fat, 8 g saturated fat, 41% calories from fat, 145 mg cholesterol, 46 g protein, 27 g carbohydrate, 2 g fiber, 507 mg sodium, 303 mg calcium, and 1140 mg omega-3 fatty acids


Source: Wild Alaska Seafood