From: Chef Ben Pollinger, Oceana Restaurant, NYC. Yield: 4 servings. 4 (4-6-oz. each) Wild Alaska Halibut fillets to taste, salt and pepper ½ cup white wine 2 oz. apple cider vinegar 2 tsp. mustard ¾ cup extra virgin olive oil ½ cup sliced almonds, toasted ½ cup dried apricots, thinly sliced lengthwise 1 medium apple, cored, quartered, then thinly sliced crosswise 4 cups (approximately 6 oz.) baby spinach leaves Season halibut to taste with salt and pepper. Pour wine into large ...
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