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Halibut with Clementine Gremolata
- 3 clementines
- 1/3 cup chopped fresh Italian parsley
- 2 garlic cloves, peeled, minced
- 1 teaspoon sea salt
- 1/4 cup extra-virgin olive oil
- 1 clementine
- 4 6-ounce halibut fillets
- Extra-virgin olive oil (for drizzling)
Directions:View on Bon Appetit
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