Cold-Poached Halibut With Fennel-Olive Salad

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Los Angeles Times


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Total time: 1 hour, 10 minutes

Servings: 4

1 pound fennel bulbs, with fronds

3 cloves garlic, crushed


1/4 cup chopped, pitted green olives

2 tablespoons chopped walnuts

1 clove garlic, minced

3 tablespoons extra virgin olive oil

4 teaspoons lemon juice

1/4 teaspoon powdered oregano

1 1/2 pounds halibut fillet, cut into 4 equal pieces

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