Sear-Roasted Halibut with Blood Orange Salsa

Fine Cooking (January/February 2009)

We're receiving a lot of food magazines these days. 

Though the blog has been excellent for getting us to use the magazines, which was our goal all along, it has also unexpectedly caused us to start receiving more magazines. 

We started getting Saveur because we felt like we needed to, you know, for research purposes.  And the Food Network Magazine has started arriving in our mailbox every month.  And now, we've just received a new magazine and we're afraid that we're not going to be able to stop reading it.