2mix yogurt, hot sauce to taste, salt and pepper to taste, and minced cilantro to taste(more the better). should have a pink hue.
3lay salt and peppered halibut in baking dish. completely cover halibut with sauce. be generous
4cook until bottom of dish is covered in liquid. pour out the liquid and remove any deconstructed yogurt. place in serving dish, top with layer of the yogurt sauce.
serve with rice with fresh chopped cilantro and cherry tomatoes, split, mixed in. top with yogurt sauce
Our trick to lighter, homemade ice cream: 2% Greek yogurt. It’s a refrigerator staple, and it “churns” into a rich, creamy confection when blended with a little honey and vanilla bean. Bonus: You don’t even need an ice-cream machine.