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2 1/2 or 3 lb. white fish
(trout, snapper or mackerel
may be used)
1/4 c. olive oil
1/2 c. fresh lemon juice
3/4 tsp. salt
1/2 tsp. pepper
1 Tbsp. oregano
1/2 tsp. Accent

Make 4 or 5 shallow slits on each side of fish. Brush
fish generously with a mixture of oil, lemon juice, salt,
pepper, oregano and Accent. Cook over coals until golden
brown, brushing with mixture. Turn fish gently to cook both
sides. When fish is done, put on serving platter and pour
remaining mixture over fish. Serves 3 to 4.

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