YIELD: 4 servings   2 lbs. Atlantic pollock fillets, skin off 4-5 Tbsps. olive oil 1 Tbsp. unsalted butter sea salt and fresh ground pepper, to taste   3 cups fresh mushrooms such as shiitakes, oyster or Hon Shimaji 1 whole garlic clove 3 Tbsps. white wine 2 Tbs. finely chopped chives, thyme & parsley 1Ž2 cup fresh peas 3 cups cooked quinoa   For the Citrus Vinaigrette: juice and zest of 2 lemons juice and zest of 1 orange juice of 2 limes 1 cup olive ...

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