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Dijon Crusted Halibut

Reviewed: May 1, 2010
This recipe was amazing!! I used red snapper instead of halibut, which turned out very nice. Put the oven to 400 degrees instead of 350 and cooked the fish for about 10 minutes at the suggestion of my guest. I also took someones advice to use more dressing, and let the fish sit for about 40 minutes in the fridge before cooking. I made it for two Alaskan fishermen, and they loved it!!
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