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For this dish, we like our halibut to have a very crispy skin, which we achieve only by using an extremely hot pan that burns the seasonings into the skin and locks in the juices. When the skin is this crispy, the texture is exquisite.
What to buy: Go for wild-caught Pacific halibut over its Atlantic counterpart.
For the caper vinaigrette:
Beverage pairing: A Rhône-style white wine, such as a Roussanne from Northern California or northern France.
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