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Oven-Roasted Halibut With Black Olive Tapenade On Roasted Red Peppers (Rape Asado Con Tapenada Negra Y Pimientos Morrones) Recipe

2 faves
Nutrition per serving    (USDA % daily values)
CAL
149
FAT
39%
CHOL
3%
SOD
45%

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Ingredients for 6 servings

6 (7 to 8-ounce) halibut fillets, with skin

1 1/2 cups oil-cured olives, pitted

2 tablespoons canola oil

2 anchovy fillets

1 1/2 cups Gaeta olives, pitted

Salt and freshly ground black pepper

1/4 cup chopped fresh parsley leaves

3 tablespoons capers, preferably nonpareil, drained

3 cups sliced (1/4-inch) bottled roasted sweet red peppers, see Cook's Note

1/2 teaspoon ground cumin

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