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Measurements in parentheses are for a larger recipe.
Cut halibut very neatly into 1/2-inch dice (1-inch cubes for larger recipe). Mix bottled juices. Put halibut in glass or steel container and cover completely with mixed juices. In separate container, mix remaining ingredients gently. Let both marinate separately in refrigerator for 3 hours.
After 3 hours, drain fish mixture and fold carefully into vegetable mixture. Serve immediately in avocado halves, as we do at the restaurant, or in a bed of romaine or with tortilla chips. Leftovers can be refrigerated, tightly covered, for 36 hours.
This recipe is used by permission from Double Musky Inn; a New Orleans Style Restaurant in Girdwood, Alaska (907) 783-2822.
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