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Grilled Halibut with Lemon-Mint Gremolata
Jean Allsopp

Grilled Halibut with Lemon-Mint Gremolata

There aren’t a lot of fussy ingredients here, so start with the best piece of fish you can find. Try any firm white fish―thin fillets will fall apart on the grill. Pacific halibut is more plentiful, so you may see better prices in the market. Frozen fillets are an even better deal, but purchase from a retailer that has a high turnover so you don’t get fish that’s past its chilly prime.

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