1. In a blender, blend 1 inch or so of roughly chopped ginger, 1 clove garlic, 5 or so cashews, an entire bunch of cilantro, several sprigs of mint, a small container of plain Brown Cow yogurt, juice of 2 small limes and salt to create a green chutney.
2. Pull out Halibut from fridge and break up into pieces.
3. Fry up one side of those Delicious sprouted corn tortillas from Rainbow Bridge in a little olive oil. (Fry on at a time to serve and eat).
4. To serve, break fish up onto tortilla scooping some remaining sauce on top and pour desired amount of cilantro chutney on top.
YUM! Thank you John and Shani for the Halibut!!!
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