poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...