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Almond-Crusted Halibut Crystal Symphony
This is right out of a french kitchen. I have made it 4 times now, and the only thing I have to say is don't let it cook to long. Once it is flaky it is done. Excellant. My whole family was impressed. Not has hard as it looks! Thank you for a great recipe.
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Reviewed On:
Oct. 11, 2009
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