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Halibut with Roasted Beets, Beet Greens, and Dill-Orange Gremolata
- 5 tablespoons olive oil, divided
- 1/4 cup chopped fresh dill
- 1 tablespoon finely grated orange peel
- 3 medium (1 1/2- to 2-inch) beets with green tops attached; beets trimmed and scrubbed, beet greens very coarsely chopped (4 to 6 cups)
- 1/2 cup thinly sliced shallots
- 4 6- to 7-ounce halibut fillets or mahi-mahi fillets (about 1 inch thick)
Directions:View on Bon Appetit
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