Halibut with caper lemon sauce

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Hi there! My brother went fishing on a work trip and brought me back halibut. I LOVE halibut! I made one of my favorite dishes tonight and I wanted to share. Also, check out the view I got to gaze at while eating:

dinner view


  • 1 lb halibut, around 2 6-8 oz pieces
  • 1 lemon, juice and zest
  • Fresh herbs on hand: I had chives, rosemary, and thyme
  • 3 cloves garlic minced
  • 1/4 cup finely diced white onion or shallot
  • 1/2 cup all purpose flour
  • lots of salt and pepper
  • 1/2 cup white wine
  • 3 tbs butter
  • 2 tbs olive oil
  • 2 tbs capers
  • 3 strips finely chopped bacon


  1. Preheat oven to 375 degrees
  2. Dredge your halibut in a dish with the flour that is generously seasoned with salt and pepper.
  3. In an oven safe pan, heat on medium heat the oil. Once hot, add your bacon. Cook until brown and just crisp. Remove bacon from pan.
  4. Add 1 tbs butter and the fish fillets. Cook one side until lightly brown. Turn the fish over.
  5. Place into the oven for about 8-10 minutes. You want the fish firm, flaky, and browned on both sides.
  6. Remove the fish from the pan and set aside onto paper towels to drain and rest.
  7. Place the pan back on at medium high heat. Add your remaining butter, onion, and garlic. Cook for about 1 minute, then add the wine and lemon juice to deglaze the pan.
  8. Add the capers, herbs, lemon zest and salt and pepper. Cook until sauce thickens.
  9. Plate the fish, top with the bacon, drizzle with the sauce.

halibut far


Blackened Tilapia Tacos


I haven’t posted in a while. There’s been a lot happening in our family and it hasn’t always been good things. I realized this morning that I really wanted to cook something. Something yummy that filled a void and opened my heart. So… I decided to try to something new mixed with some of my old favorite things.

Never had I ever made blackened tilapia. It was a first for me. Guys, I won’t ever go back. It was so good.

My first step was to make the avocado topping. I call it, “the goop”. I was so proud of Ellie. We were at the store today and as I was picking a few out, she shouted, “avocado!” as loud as possible. Everyone looked up and applauded her. That is no easy feat for a newly 2 yr old to belt out.


For the avocado goop:

  • 2 avocado’s, halved, pitted, and insides thrown into the food processor.
  • 1 clove garlic, minced
  • 2 tbs sour cream
  • 1-2 tbs red onion
  • 1/2 tsp Apple Cider Vinegar
  • 1/2 of the juice and zest of a lime
  • 1/2 tsp of: salt, oregano, cumin, paprika, cayenne, pepper
  • 2 tbs chopped cilantro

Run everything in the food processor, except for the cilantro. I like to add this in the end and give it a pulse or two for texture and appearance.

Next, the parts that go with the taco:

  • Corn or flour tortillas *we are very flour tortilla in this household
  • green cabbage very finely shredded
  • 1/4 jalapeno finely diced
  • 1/4 red onion very finely chopped
  • 1-2 limes cut into wedges
  • cilantro- a lot! chopped
  • olives if you like
  • a mix of 1/4c mayo, 1 tsp sriracha,  1/4 sour cream mixed together


For the Fish:

  • Tilapia (1 lb makes about 4-6 tacos)
  • 1/2 tsp cayenne
  • 1/4 tsp garlic salt
  • 1/4 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp bay seasoning
  • 1/2 tsp salt and pepper
  • 2 tbs oil for cooking


  1. Mix the seasonings together in a small bowl.
  2. Rub the fish with the seasonings.
  3. Heat your pan and oil to a med-high heat.
  4. Cook each side of fish for about 4 min/side.
  5. There will be a fragrance. This means good things!
  6. Pull the fish from the pan and it should flake apart as you dig in.
  7. Place a tortilla (warmed is our preference) on a plate. Add the cabbage, jalapeno, onion, fish, cilantro, and goop along with whatever you want such as the sour cream/mayo/sriracha sauce. Squeeze some lime on there too, for good measure.

Oh man.


Take a bite,