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bill
for salmon or swordfish or a firm dense fish, not like haddock or grouper or cod
brush with virgin olive oil
sprinkle adobo lightly on each side sparingly (maybe 1/4 tsp each filet)
squeeze a little lemon on each
grill
(i use the george forman grill, not the outdoor grill )
or
use chicken breasts and skip the lemon
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