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Poached Halibut with Herbed Vinaigrette

:  April 1998, The Essential EatingWell Cookbook (2004)

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Gently simmering mild fish in a simple, fragrant broth—known in French cooking as a court-bouillon—is a wonderful way to impart flavor. Be careful not to overcrowd or overcook the fish, as either will cause it to fall apart.


Poached Halibut with Herbed Vinaigrette Recipe
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