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Taste and season with more lemon or lime juice, sugar if needed. Add salt and pepper, if desired. Cover and chill for at least 30 minutes. Serve with grilled or broiled fish or chicken.
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search Gallery of Events / James Beard Foundation Award Winner 05.18.06 / Grilled Halibut Cheeks with Cauliflower and Wild Asparagus à la Polonaise, Slow-Cooked Quail Eggs, San Marzano Tomato Écumée, Grilled Halibut Cheeks with Cauliflower and Wild Asparagus à la Polonaise, Slow-Cooked Quail
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Brush or spray everything with a little oil and place skin side down on hot gas grille. Remove the peppers when the skin has charred and place in zip lock. Remove onion and garlic when soft.
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Carl Fortin of Hope, N.J., created this recipe Grilled Salmon 4 salmon fillets (7 ounces each) Grill salmon on high heat until firm; allow 10 minutes for each 1 inch of thickness.
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