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Olive Oil-Poached Halibut

January 4, 2012

Tastes as fresh and as bright as it looks.

Poaching halibut in extra-virgin olive oil is our favorite new way to prepare this light, mouthwatering fillet in the kitchen of Michael’s New York. We’re sure you’ll agree as each bite melts in your mouth. Shaved autumn radishes and honshimeji mushrooms provide perfect garnishes, while nutty-tasting pieces of sunchoke (also known as Jerusalem artichoke) provide a perfect counterpoint. A bright-tasting parsley sauce bathes everything in a fresh flavor.

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