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Parve
Easy
30 Minutes
Diets 
A warm dish in the sukkah is the perfect way to cozy up during a Yom Tov meal. I love this light and simple fish, it’s bursting with flavor and looks elegant plated. Best of all, it cooks in under 20 minutes and uses my favorite Tuscanini crackers. Enjoy!
3 tablespoons olive oil
6-8 cloves garlic, crushed or 6-8 cubes Gefen Frozen Garlic
1 bottle Tuscanini Diced Tomatoes
1 cup Tuscanini Kalamata Olives, rinsed
1 tablespoon paprika
1 teaspoon hot paprika
1 teaspoon sea salt
4 halibut fillets
1/4 cup cilantro leaves, cleaned
microgreens, for garnish
Tuscanini Parchment Crackers, for serving
Heat a wide skillet or braiser over medium heat; add olive oil.
Add garlic and saute for one to two minutes. Add diced tomatoes and stir to combine. Add olives and seasoning. Cover, reduce heat to medium-low and cook five minutes.
Add fish in a single layer and cook, covered, another five to seven minutes (depending on thickness). Add cilantro and cool slightly.
To plate, place parchment crackers on a plate. Break fish into large chunks and spoon over crackers; top with microgreens. Serve warm.
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