Halibut with Charred Tomatoes and Dill

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This inspired dish comes to us courtesy of my friends at Cooking Light Magazine. Culled from its "Summer Cookbook 2014" edition, it is a recipe that couldn't be easierto make or more delicious! I used halibut here because I'm such a fan, but any meaty mild fish would work well. . . .

Read more from Halibut with Charred Tomatoes and Dill at Oui, Chef

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