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
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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.