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Slapped a big-ass striped bass filet that I caught the other day onto a piece of foil, squeezed half a lemon and a crushed a garlic clove, added a small bit of butta, heavy on the black peppa, bit of salt, then found some Paul Prudhomme Salmon Seasoning that I forgot I had and threw a couple shakes of that on there too. Added some water, wrapped the foil and stuck it on the grill for maybe 20 minutes. Then zapped a bag of Zatarain's Yellow rice and laid the fish over it when it was done. Coupled with some Reserve Perrin and I'm straight for the night.
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