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Inspired by freediver and Traeger Pro Team member Kimi Werner, this recipe is light on prep and full of bright, zesty flavor to complement any fresh fish.
1 Cup soy sauce
1/3 Cup extra-virgin olive oil
1 Tablespoon garlic, minced
2 lemons, juiced
fresh basil
4 Pound fresh fish, cut into portion-size pieces
1 Cup soy sauce
1/3 Cup extra-virgin olive oil
1 Tablespoon garlic, minced
2 lemons, juiced
Stalk fresh basil
4 Pound fresh fish, cut into portion-size pieces
: 350 ˚F
: 145 ˚F