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The gefilte fish — made from halibut, padded out with bread, beaten to a fine paste, molded into tidy pucks and scrubbed of any perceptible seafood flavor, let alone a shiny gelatinous glaze — is the most striking example of overcompensation I've ever tasted, and the blandest.
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Order a Brazilian caiparinha, a drink made from rum and limes, and choose from dishes like halibut served over sweet potato pancakes with tropical fruit chutney ($19.50) or duck breast in a honey-lemon sauce with pomegranate-hazelnut crumble ($19).
I had no such problems with two other seafood dishes, halibut in a potent herb broth and roasted lobster in an intriguing, faintly sweet sauce made from that grand cru butter and the sweet yellow wine called vin jaune.
The dish is now being made with halibut, and I bet it's still a winner.
The restaurant offers gefilte fish made with wild halibut and served with micro arugula.
As the governor made halibut and salmon casserole in the family's Wasilla kitchen, Matt Lauer turned to Piper for her thoughts on the 2008 campaign.
Instead of gefilte fish, she is thinking of making grilled halibut this year.
And if you want to cheat a little, make just the halibut tartare and serve it with slices of smoked salmon.
Make sure your halibut steaks are thoroughly grilled before serving them.
Or the dish that made her a finalist: halibut sauteed with corn and lime-cilantro butter.
This assay was used in all testing of the RNA from halibut tissues and cell cultures inoculated with homogenates from the moribund halibut larvae.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com