Recipe courtesy of O’Neill Williams and O’Neill Outside.
Ingredients
- 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
Instructions
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.
Red Snapper on Big Green