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Baked halibut fillets are complemented by oyster mushrooms, leeks, and a drizzle of chive oil. Serve with our Beet Salad to complete the dish.

Source: Martha Stewart Living, September 2005
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  • MS11489961
    2 SEP, 2012
    I served this last night to friends for dinner. I like that I was able to get the leeks, shallot and garlic sauteed ahead of time and in the pan with the fish on top. Then, in the fridge. I pulled it out about 45 minutes before finishing off. While my guests were here, I easily sauteed the mushrooms and placed on the fish. Put the dish in the oven to bake while the risotto was being finished and dinner was ready to serve. Nice dish with some style and not difficult at all.
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