These spectacular Butter Poached Halibut Taco will level up your taco Tuesday.
Butter poaching halibut is a spectacular way to try this incredible seafood. It gently cooks the fish while imparting beautiful flavours from the poaching liquid.
This time we are butter poaching the halibut in a milk butter poaching liquid with a few simple herbs.
Butter Poached Halibut Tacos
- 2 pieces of halibut
- 1¼ cups of milk
- ½ cup of butter
- ½ 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.
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.
For the tacos:
Ancient Grain tortillas
tomatos – diced
cucumber – diced
avocado – sliced
lettuce – chopped
Down the center of the tortilla place a nice row of chopped lettuce. Add tomatoes, cucumber, avocado and chunks of the halibut. Add a few small dollops of tartar sauce and sprinkle with ponzu to taste.
Roll and enjoy.
Adding Ponzu to Your Pantry
If you have not tired ponzu I highly recommend picking up a bottle the nextt time you are shopping. The ponzu gives the halibut a nice tang and a touch of saltiness. Every bite is different, with one bite having creaminess from the avocado 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. It is easily a dish you could prepare 1000 different ways. From the way you cook the fish, to the vegetables and sauces you could add.