Recipes

Halibut Harvest Tacos

Raeanne O’Meara·

Autumn is the season of plenty. Wild berries have been picked, fish have been caught, gardens and orchards are spilling over with the bounty of the season; not to mention that the fall hunting season has opened up across the province, paving the way for harvests of venison, game birds, bear, sheep and the like.

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Halibut Harvest Tacos. Credit: Raeanne O’Meara.
Credit: Raeanne O’Meara.

The fruitfulness of the season is something to be celebrated – and these halibut harvest tacos do just that. Fresh-caught, pan-seared wild pacific halibut lays atop a base of fresh slaw and is covered with fresh Okanagan peach salsa. Get creative when following the ingredients list, which invites substitutions and creativity. Find what you can fresh and enjoy the bursting flavours of the season!

Fresh Harvest Slaw Ingredients

  • 1 cup purple cabbage, shredded
  • 1 cup green cabbage, shredded
  • 1/2 cup carrots, shredded
  • 1/2 cup apples, finely sliced
  • 2 tbsp cane sugar
  • 1 1/2 tbsp extra virgin olive oil

To Make Fresh Harvest Slaw

Prepare all vegetables, place into a large bowl. Sprinkle with cane sugar and extra virgin olive oil and use your hands to massage into the vegetables. Let sit for approximately half an hour in the fridge to allow the flavours to combine. Serve.

Fresh Peach Salsa Ingredients

  • 3 peaches, diced
  • 1/4 red onion, finely diced
  • Approximately two cups of cherry tomatoes, halved
  • 1/4 jalapeno, finely diced
  • 3 tbsp. cilantro, chopped
  • The juice of one lime
  • Salt and pepper, to taste

To Make Fresh Peach Salsa

Prepare all vegetables, fruit and herbs. Squeeze the juice of one lime over the salsa, season with salt and pepper and stir to combine. Best if served immediately.

Halibut Harvest Taco Ingredients

  • Halibut fillets
  • Corn tortillas
  • Fresh Harvest Slaw
  • Fresh Peach Salsa

To Make Halibut Harvest Tacos

Season the halibut with salt and pepper. With a little butter, sear a fillet of halibut over medium heat in a cast iron pan (alternatively, if you have a thicker fillet, bake in the oven at 350 degrees Fahrenheit) until flaky and cooked thoroughly.

To serve, place a tortilla on a plate, add a dollop of sour cream if desired, then the fresh harvest slaw. Place halibut on top of the slaw, and top with fresh peach salsa. Enjoy!