salt & pepper
pico de gallo
season halibut with salt, pepper, olive oil, garlic & lime juice.
cook in the oven at 400 F for 20 mins.
use food processor
a dash of garlic, salt & pepper
a handful of fresh cilantro
Chop the red cabbage and place on the plate. Top with radishes and green onion. Place halibut on top of the cabbage etc. Add the pico on top and drizzle with the avocado, hummus and sriracha.
( We put each sauce in a plastic bag, cut the tip off of a corner and piped it over the fish.)