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Spread wet hickory chips over hot coals. Place each fillet on a greased grill or skewer and place on a raised rack. Spread sugar over salmon and sprinkle with seafood seasoning. Cover the grill or make a tent of aluminum foil. Cook for 20 minutes or until fish flakes easily when tested with a fork. Serves 6. (Adapted from a recipe in "Seafood Treats From The Barbeque", Fisheries and Oceans Canada) Posted to MC-Recipe Digest V1 #146 Date: Wed, 10 Jul 1996 07:55:21 -0400 From: email@example.com (The Meades)
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