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Rub the herbs all over the halibut; cover and refrigerate for 2 hours. 2. In a large saucepan, cover the potatoes with water and bring to a boil. Salt generously and simmer over moderately high heat until tender, about 10 minutes. Drain and let cool to room temperature. 3. Light a grill. In a large nonstick skillet, heat the 1/4 cup of olive oil.
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Why I Love It: crowd-pleaser, <10 ingredients, one pot, slow cooker recipe Serves: 6 Summer's a busy season for these sweet little gems, since they make an appearance at pretty much every barbecue .
Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath.
Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath. When the water boils, add the carrots and cook until crisp-tender, about 2 minutes. Transfer them to the ice bath with a slotted spoon. Pull them out after about 2 minutes and set aside.
The olive flounder (Paralichthys olivaceus), bastard halibut or Korean halibut is a temperate marine species of large-tooth flounder native to the North-western Pacific Ocean. It is the highest valued finfish in the world, known to be excellent for aquaculture due to a rapid growth rate and popularity in Korea .