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Or putting them into little wrapping them into tinfoil and letting them steam with aromatics which is actually a derivative of a classic called a fish in papyote.
Grilling. There wasn't a lot of grilling or barbecueing of fish, you know, many years
ago. And it didn't come in with the French influence, because French cuisine doesn't really embrace grilling -- bottom grilling -- it just wasn't.
Listen to native speakers pronounce “barbecueing” in real conversational contexts with synchronized timestamps and subtitles.