Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
4-6
20 minutes
10 minutes
Mexican-Inspired
Main Course
Wild Pacific halibut is grilled with Old Bay seasoning and tucked into corn tortillas with a creamy avocado slaw, sliced radish, cotija cheese, and fresh lime.
4x 8oz Wild Pacific Halibut
Olive oil, for brushing
Old Bay seasoning, for the rub
1 ripe avocado
2 tbsp sour cream
2 tbsp light mayo
1 tbsp lemon juice
1 garlic clove
1 tbsp chives
1 tbsp parsley
Salt & pepper, to taste
Buttermilk, to thin
6 cups of green + purple cabbage, shredded
Corn tortillas, for serving
Cilantro, chopped, for garnish
Sliced radish, for garnish
Cotija cheese, for garnish
Lime wedges, for serving
Thaw halibut and pat dry. Brush both sides with olive oil and Old Bay seasoning.
Preheat grill to medium-high heat.
Grill halibut for 4 minutes on each side, until the fish is opaque and flakes easily. Optional: add corn tortillas to the grill to crisp up while the halibut cooks.
While the halibut cooks, prepare the avocado slaw dressing by adding the avocado, sour cream, mayo, lemon juice, garlic, chives, parsley, salt, and pepper to a food processor, thinning with buttermilk as needed, then toss over the shredded cabbage.
Once the halibut is cooked, assemble the tacos with toasted corn tortillas, avocado slaw, halibut, radish slices, cotija cheese, chopped cilantro, and fresh lime.
Serve and enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
