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From Kerasma's Greek Gourmet Traveler Summer 2007 Edition. This recipe is by the Hotel Grande Bretagne's (In Athens, Greece) Executive Chef, Martin Kirchgasser. This recipe was part of the "Spa Foods" article. THIS FISH IS RAW.
Units: US | Metric
Serving Size: 1 (67 g)
Servings Per Recipe: 4
The following items or measurements are not included: