I've made this several times now. I'm definitely keeping it in the good-enough-for-company file, especially since much of it could be made ahead. The last time, I used panko crumbs and enjoyed the extra crunch. One note for the broiling stage: Don't catch it on fire (which I've done more than once)!
Oven-Poached Halibut Provençale
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krankygirl Posted: 03/29/09