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140F Manzanillo Sous Vide Halibut with Salsa Verde


By gastronomic guesswork (Visit website)



Sous Vide is a great technique to employ with proteins when you're serving guests, as it allows you to attain consistent results and is forgiving when you're juggling to get the side dishes out and carry on a conversation.For this preparation, I obtained 1/2 lb of bulk organic manzanillo olive oil from whole foods and 1 lemon. Using vacuum bags, I added 2 thawed Alaskan halibut portions with



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