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July 31, 2001 Fish on the Grill A tasty cookout alternative to red meat and hot dogs By Sam Gugino I don't know if it was the grill, Bob Groben's marinade (1/4 cup soy sauce, 1/4 cup olive oil, 1/2 cup Italian dressing, 5 cloves garlic and 1 tablespoon chopped ginger) or the superb freshness of the whole Caribbean red snapper I purchased from him, but it was one of the best fish I've ever eaten.
For the full article, check out the new issue of Wine Spectator, on newsstands July 31, 2001.
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