Butter Poached Halibut Tacos with Avocado and Ponzu.

We are experiencing one of the most mild winters I have ever seen. It is a nice break from the many feet of snow we usually receive. And I suspect many people will not pack on the winter weight that comes with the long cold snowy days. I know with the fall like weather I have not been craving those heavy, comforting meals we associate with winter.

Looking to enjoy something light, fish was the plan for the day.

salmon halibut red snapper

Sadly, the huge score of salmon and halibut from the trip during the summer to Walter’s Cove  is near it’s end.  It has been fantastic trying all the different recipes and techniques used along the way.

It has me wanting to take a trip to the west coast in the near future. The frozen store bought seafood so no longer going to cut it.

This time we are butter poaching the halibut in a milk butter poaching liquid with a few simple herbs.

butter poaching liquid

Butter Poached Halibut

2 pieces of halibut

1 1/4 cups of milk

1/2 cup of butter

1/2 of a lemon, sliced thin

2 bay leaves

2 teaspoons of dried basil

lemon pepper

Trim the halibut so that the pieces are the same size. Season with lemon pepper and set aside.


In a large pan melt the butter. Add the milk, lemon and herbs and bring to a simmer. Add the halibut, cover the pan with a lid. Poach the halibut for 6 minutes, turn over and poach for 6 more minutes.

Set aside.

poached halibut

For the tacos:

fish taco

Ancient Grain tortillas

tomatos – diced

cucumber – diced

avocado – sliced

lettuce – chopped


tartar sauce

Down the centre of the tortilla place a nice row of chopped lettuce. Add tomatos, cucumber, avocado and chunksof the halibut. Add a few small dollops of tartar sauce and sprinkle with ponzu to taste.

Roll and enjoy.

Butter Poached Halibut Tacos with Avacado and Ponzu

It was so light and refreshing! The ponzu gives the halibut a nice tang and a touch of saltiness. Every bite is different, with one bite having creaminess from the avocodo and tartar sauce and the next, crisp and fresh from the vegetables.

This is my take on a fish taco. And my first fish taco ever. I have seen them recently on Eat St. from some of the fantastic food trucks featured and had to try it at home. Playing with the ingredients last night, it is easliy a dish you could prepare 1000 different ways. From the way you cook the fish, to the vegetables and sauces you could add. I forsee many many fish tacos in my future.






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