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Fresh parsley and dried tarragon are just two of the sources of flavor in this recipe you'll want to prepare next time you're having fried fish at the house.
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Tarragon and freshly squeezed lemon juice flavor this delicious warm salad.
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This recipe is by Elaine Louie and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Monkfish Almondine Recipe from Food Network
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