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Foraging with Alexis Nikole Nelson.
Bold Spanish ingredients lend loads of smoky, briny, woodsy flavor to mild-tasting, firm but flaky halibut fillets. If you prefer, use cod instead. Either way, look for fillets that are at least 1 inch thick so they remain moist and flavorful and don’t overcook. Serve with warm, crusty bread.
6-ounce skinless halibut OR cod fillets (see note)
Kosher salt and ground black pepper
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