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