LAST NIGHTS DINNER WITH BOBBY FROM LOS ANGELES & CARINA FROM CINCINNATI

Ingredients...


THE FISH
Yellow Tail Chunks
Ahi Tuna Chunks
Garlic
Butter
Lemon


THE GREENS
Dandelion Greens
White Onion
Mango
Walnuts
Orange
Apple Cider Vinegar
Olive Oil
Balsamic Cream
Sugar

Preheat oven to 350 degrees. Place fish chunks in a deep bowl. In a little ceramic mug I put a huge chunk of butter and my freshly chopped garlic and heated it up. Pour all over the fish and squeeze 1 lemon on top. Stir, getting it completely saturated. Once you have done that transfer that goodness to a glass dish and place in the oven for 20 minutes.

GET OUT THE BOWLS
Bowl #1:
Soak your dandelion greens in water for 15 minutes to soften them up.
Bowl #2:
Sliced onions drenched in apple cider vinegar.
Bowl #3:
Chopped mango soaking in balsamic cream

In a little olive oiled pan on high heat, add your walnuts, then some butter and some sugar. When they are browned add these beauties to bowl #3. When the dandelion greens have softened combine bowls #1 and #2 and squeeze some orange on top. Then add bowl #3 and mix. Nice salad.