Halibut with cherry tomato-habanero salsa and cucumber-cilantro sauce from Isabel's Cantina: Bold Latin Flavors from the New California Kitchen (page 79) by Isabel Cruz

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Notes about this recipe

  • MelMM on November 12, 2017

    This was very good. The cucumber sauce comes out more lemony than anything, and a bit too soupy. Next time I will reduce the amount of lemon juice (perhaps cut it in half), to allow the cucumber to shine. It seems like she was imitating a tomatillo sauce here, which begs the question, why not just use tomatillos? But then, the cucumber does give it a bit of that Asian feel, so maybe that's the point. All in all, it was a very easy and interesting dish, and attractive on the plate.

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