Butter Poached Fish Tacos with Jicama Slaw

White Fish

1/2 lb white fish
2 Tbs butter
1 garlic clove
Olive Oil
Sea Salt
Butter Lettuce

Jicama Salad

1 small jicama, peeled and julienned
1 cup pineapple, peeled and julienned
1 Seedless Cucumber, julienned
1 Jalapeño, julienned 
Juice of 2 limes
1/2 to 1 pack stevia
Pinch of crushed red peppers

Pat dry fish. Heat butter and olive oil in a saute pan.  Add garlic clove and season fish with salt.  When pan is hot add fish.  Spoon butter and olive oil over fish, cook on each side for 2-4 minutes, depending on thickness of fish.  Put fish in butter lettuce and top with Jicama Slaw.