“Broiler Poached” Halibut
by Charlie Burke. www.TheHeartofNewEngland.com. Fresh halibut from New England waters is now available in local fish stores, and this firm, mildly flavored fish lends itself to many preparations, including our recipes for roasted swordfish (substituting white for the red wine), swordfish Provencal and even the Spanish preparation for hake with clams. ................
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