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This simple technique for cooking fish starts by searing the fillets, then flips them and lets them finish cooking off the burner in the pan's residual heat. Lean, mild-tasting halibut is a blank canvas for a sauce inspired by Georgian green adjika, a garlicky chili-herb condiment. The freshness of the mint and lemon and the fruitiness of the olive oil give the dish richness without overwhelming the halibut's delicate flavor.
cups lightly packed fresh mint
serrano chilies, stemmed, seeded and quartered
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