Pan-seared halibut with fresh corn grits and Calabrian chile sauce [Mike Williams] from EAT COOK L.A.: Recipes from the City of Angels (page 131) by Aleksandra Crapanzano

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Notes about this recipe

  • bwhip on May 29, 2019

    Absolutely wonderful. I wasn't quite sure what to expect, as it sounded interesting and unusual, and it really turned out to be a fantastic combination of flavors. Quite easy to put together on a weeknight. I'm glad I tasted the Calabrian chile sauce first, because it was FIRE! The recipe calls for just a drizzle, which was perfect so as not to overwhelm the delicate flavor of the fish. I look forward to having this one again, when I can find halibut on sale like I did today.

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