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Post-Chicago, something clean and simple was urgently needed. This is broiled mahi-mahi with a salt-dried sudachi zest crust over brown rice and braised fennel and turnip with some peach chutney on the side. I opened a really nice Lirac but I forget the info since we took the rest to Vermont and left the bottle there. I’ll fill it in later- it was just as good the next day with the lamb stew.

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