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Grilled Salmon or Halibut

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“Perfect for the grill . . . the delicate fish grills on squares of foil over indirect heat for moist results.”

Ingredients Nutrition


  1. Rinse fish and pat dry. In a bowl, whisk together lemon juice and olive oil; pour into a zip lock bag. Add fish to bag, seal and turn to coat evenly. Chill 30 minutes.
  2. Meanwhiule, cut 4 pieces of heavy foil, each slightly larger than the fish. Rub ONE side of each piece with oil. Arrange foil, oiled-side up on a large baking sheet.
  3. Start grill and prepare for indirect-heat cooking.
  4. Drain marinade from bag and discard. Place each piece of fish on a piece of foil (for salmon, place skin side down). Sprinkle with salt and pepper.
  5. Transfer fish, on foil, to grill. Cover or close lid. Cook fish until opaque but still moist looking in center, about 20 minutes.
  6. With spatula, transfer fish to plates. Serve with lemon wedges.

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