Recipe courtesy of O’Neill Williams and O’Neill Outside.

Grilled Red Snapper with Tamari and Avocado


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.