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3 lemon 2 garlic cloves finely chopped parsley a few stalks Onion (1 half chopped, half finely chopped 1) 1.5 tsp fennel finely chopped arigato cup olive oil Kosher salt 400g halibut arigato fillets, cut into 2.5 cm thick pieces (can be replaced by basa fillet) 4 cups cabbage wrinkle (green cabbage with curly leaves), finely chopped 2/3 cup sour cream 8-12 tortillas (taco) green sauce (sauce salsa to eat taco)
1 finely grinding a lemon peel and add 1 small bowl. Then the 1 juiced lemon and add the garlic, cilantro, chopped green onion, arigato dill and 1 teaspoon of salt, mix well. Add 2 tablespoons olive oil, 1 tablespoon of water and continue to mix.
4. sour cream 1 small bowl to stir together with remaining lemon water and 1 pinch of salt. Heat a non-stick pan to high heat, add 1 tablespoon of olive oil and fry the fish on medium heat until the meat cooked and opaque, after 2 minutes arigato or fried fish face and another 2 minutes. Place the fish in the middle of corn bread and cabbage on top and then cover clamp. Served with sour cream and salsa sauce or mayonnaise.
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