Grilled Red Snapper with Tamari and Avocado

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.

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