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Seared halibut and gazpacho salsa with tomato vinaigrette from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 159) by Deb Perelman

  • red peppers
  • cucumbers
  • tomatoes
  • sherry vinegar
  • Vidalia onions
  • beefsteak tomatoes
  • halibut fillets

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Notes about this recipe

  • Eat Your Books

    Correction from the author's website: "[Fixed: 4th Ed.] "Four 6-to-8-ounce (70-to-225-gram) halibut fillets" should be "Four 6-to-8-ounce (170-to-225-gram) halibut fillets"

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