I’ll admit, I’ve been in a cooking lull. As much as I love the art of cooking in and of itself, I haven’t felt very inspired for awhile. Maybe the rainy Portland winter got to me; maybe it’s because most of the friends I share food with are dieting… who knows.
This recipe is ideal to make as a group or a couple or even with kids because it doesn’t require a lot of concentration – it’s just simple and fun. Paired with a tender white fish in a crispy wonton, it’s an appetizer or a meal in itself.
- 1 cup packed basil leaves
- 1/3 cup chopped cashews
- Zest from 1 lime
- Juice from 1/2 lime
- 1 tsp fresh grated ginger
- 1 tsp soy sauce (and extra for dipping)
- 1/4 tsp dried lemongrass
- 3 tbsp olive oil
Bake or pan sear your whitefish (we used halibut) until tender and flakey. Set aside to cool.
Brush store-bought wontons lightly on one side with olive oil and shape to fit the cups of a small muffin pan. Bake at 350 for about 10 minutes or until they are just golden and crispy.
Serve with soy sauce. Enjoy!