Recipe courtesy of O’Neill Williams and O’Neill Outside.
4 Tablespoon lemon juice
1 Tablespoon grated fresh ginger
1 Tablespoon fresh minced garlic
1 minced shallot
1 teaspoon honey
1 teaspoon tamari (soy sauce)
1 Tablespoon tahini
2 lbs. red snapper filets
1 large avocado
Set the EGG for direct cooking at 400°.
In heavy skillet, combine lemon juice, ginger, garlic, and shallot. Reduce by half over medium heat. In small bowl, combine honey, tamari, ½ cup water and tahini and whisk into lemon mixture. Set aside in warm place.
Broil or grill fish for 6 minutes on each side or until done. Serve with the warm sauce and garnish with avocado.