Pan-roasted halibut with blue crab, Early Girls, and horseradish crème fraîche from The A.O.C. Cookbook (page 123) by Suzanne Goin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • julesamomof2 on August 19, 2017

    Delicious and light, perfect for summer. I made it exactly as written, would not change a thing.

  • L.Nightshade on May 17, 2017

    My crab was Dungeness, and my tomatoes were a smattering, not early girls. I seem to have depleted the local supply of arugula, so I subbed some baby lettuce. All these changes worked well. We were quite pleased with this dish. I loved the lemon zest and the herbs on the halibut (ours marinated for 24 hours), and the zing of the hot horseradish in the crème fraîche. Both the halibut and the crab went beautifully with the tomatoes and dressing.

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