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Grilled Halibut With Fennel & Green Olive Tapenade

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Photo: Feed Me Phoebe


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Ingredients for 2 servings

2 tablespoons olive oil

1/2 lemon, juiced

zest of half a lemon

1 garlic clove, minced or pushed through a press

2 teaspoons fresh lemon thyme leaves (you can use regular)

1 pound halibut, cut into two filets

1 small fennel bulb, tough outer layer removed, roughly chopped

1 large shallot, roughly chopped

3 tablespoons olive oil, divided

2 teaspoons fresh lemon thyme (regular thyme works too, see note)

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt

1/2 cup green olives (kalamata or picholine)

1/2 lime, juiced

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