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Sauted Halibut with Arugula, Roasted Beets, and Horseradish Crme Frache


Sauted Halibut with Arugula, Roasted Beets, and Horseradish Crme Frache Recipe

Ingredients:
  • 6 halibut fillets, 5 to 6 ounces each
  • 1 lemon, zested
  • 1 tablespoon thyme leaves
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces arugula, cleaned
  • 2 tablespoons super-good extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
Directions:
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