I rarely splurge on halibut. Sure, the texture's nice—it's a firm, white fish—but I usually feel there's just not enough flavour to justify the price tag. Poissonerie Atwater doesn't have the greatest selection of well-priced, quality fish. But fortunately there was turbot in … [Read more...] about One-Dish Seafood Bake: Prosecco-Poached Turbot, Mussels and Clams with Herb Vinaigrette