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Crumb-Coated Halibut with Tomatillo Salsa

Crumb-Coated Halibut with Tomatillo Salsa Recipe

  • 4 halibut steaks (1-inch thick)
  • 1 lemon, halved lengthwise
  • ½ cup bread crumbs, preferably fresh
  • 2 teaspoons ground pure red hot chile
  • 2 teaspoons extra virgin olive oil
  • 1 cup Tomatillo Salsa (see below), made extra hot
  • About 8 ounces fresh tomatillos (1½ cups husked)
  • 1 fresh jalapeno
  • 1 1-inch wedge fresh onion (about ¼ cup)
  • ¼ cup fresh cilantro leaves (including tops of stalks)
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