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Eric's Poached Halibut in Warm Herb Vinaigrette

Fresh halibut should be ivory-colored, translucent, and shiny. If it has been frozen, it tends to be opaque and very white. Halibut is usually sold as steaks (which poach well) but can also be found as fillets. Chef Eric Ripert shares his recipe for poached halibut.

Source: Martha Stewart Living, May 1999
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