Prep Time: 4 minutes
Cooking Time: 8 minutes
Price: $7.50 per serving
Ingredients, all organic:
- 2 Slices of Halibut
- ½ cup of Veggie Broth
- 5 Tablespoons of Sour Cream
- 1 Teaspoons of Turmeric
- 1 Tablespoon of Chopped Garlic
- 1 Teaspoon of Cumin seeds
- ½ Teaspoon of Himalayan rock Salt
- ½ Cup of Peas
- 12 Precooked Chestnuts
- 12 Sprigs of fresh Cilantro
- Wooden spoon
- Pan to cook the Halibut
- Serving plates
- Place 2 slices of halibut in a pan with ½ cup of veggie broth on a medium high burner.
- Add 1 teaspoon of powdered turmeric, and 1 teaspoon of cumin seeds, 1 tablespoon of chopped garlic, ½ teaspoon of Himalayan rock salt and chop 10 fresh sprigs of cilantro in the pan, mix this so that all the flavors soak in the Halibut.
- If you see the sauce is drying up, add more veggie broth in the pan and add 5 tablespoons of sour cream to make the sauce creamy.
- Cook the halibut for 4 minutes on each side.
- Around the 6th minutes the skin of the halibut is easy to remove, take a fork and strip it off.
- At this time, you should add the peas and the chestnuts in the pan.
- Leave everything to cook for 2 more minutes and its ready to serve
- Start with the Halibut in the middle, place some peas and chestnuts on top
- Sprinkle the sauce like a soup over the halibut and top it off with a sprig of fresh cilantro.
Nutritional Facts: Cilantro is also a good source of Thiamin and Zinc and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
Turmeric: contains more than 300 naturally occurring components including beta-carotene, ascorbic acid (vitamin C), calcium, flavonoids, fiber, iron, niacin, potassium, zinc and other nutrients. But the chemical in turmeric linked to its most highly touted health effects is curcumin
Bon Apetito, From Peggy with LOVE!