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		<title>Food Gal » Blog Archiv » For the Halibut</title>
		<link>http://clubevoo.com/2012/05/18/food-gal-%c2%bb-blog-archiv-%c2%bb-for-the-halibut/</link>
		<comments>http://clubevoo.com/2012/05/18/food-gal-%c2%bb-blog-archiv-%c2%bb-for-the-halibut/#comments</comments>
		<pubDate>Fri, 18 May 2012 20:25:51 +0000</pubDate>
		<dc:creator>jessicamounst</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[case]]></category>
		<category><![CDATA[evoo]]></category>
		<category><![CDATA[few-grinds]]></category>
		<category><![CDATA[fillet]]></category>
		<category><![CDATA[the-first]]></category>
		<category><![CDATA[vegetable-oil]]></category>
		<category><![CDATA[white]]></category>
		<category><![CDATA[white-anchovies]]></category>

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		<description><![CDATA[Such was the case when I tried the “Sauteed Fillet of Halibut with Fennel and White Anchovies” recipe from the new “Cooking Without Borders” (Stewart, Tabori &#038; Chang) cookbook, of which I received a review copy. ]]></description>
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<p>Such was the case when I tried the “Sauteed Fillet of Halibut with Fennel and White Anchovies” recipe from the new “Cooking Without Borders” (Stewart, Tabori &#038; Chang) cookbook, of which I received a review copy. </p>
<p>Read the original here:<br />
<a target="_blank" href="http://www.foodgal.com/2012/05/for-the-halibut/" title="Food Gal » Blog Archiv » For the Halibut">Food Gal » Blog Archiv » For the Halibut</a></p>
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