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Barramundi With Pecan-Raisin Salsa Over Broccoli

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1/2 cup pecans, coarsely chopped

1/4 cup raisins

1/2 clove garlic, finely grated (using a zester)

Finely grated zest of 1 lemon

5 tablespoons extra-virgin olive oil, plus more for pan

Coarse salt

1 pound broccoli, stalks peeled and thinly sliced and florets cut into 1/2-inch pieces

4 (5-ounce) skinless barramundi fillets

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