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This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Yes, they're Keto-approved.
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This is a salad of watermelon and tomato in a dressing given a little heat from chile-garlic sauce.
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Hot and crispy potato "rafts" make a sturdy and flavorful bed for the flaky and tender roasted fish fillets. Creating an elegant, but quick and easy meal.
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