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Crumb-Coated Halibut with Tomatillo Salsa
- 4 halibut fillets (1 inch thick)
- 1 lemon, halved lengthwise
- ½ cup bread crumbs, preferably fresh
- 2 teaspoons ground pure hot red chile
- 2 teaspoons extra virgin olive oil, preferably Spanish
- 1 Cup Tomatillo Salsa , for garnish (optional)
Directions:View on Cookstr
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