Grilled Grouper with Basil Tomato Sauce Recipe

courtesy O’Neil Williams

Ingredients:

• 1 Tablespoon lemon juice
• 1 ½ teaspoons minced fresh rosemary or ½ teaspoon dried rosemary crushed
• 1 ½ teaspoons olive oil
• ¼ teaspoon salt dash pepper
• 2 fish fillets
• ¼ cup diced seeded tomato
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 Tablespoon chopped green onion
• 1 ½ teaspoons red wine vinegar
• ¼ teaspoon grated orange peel

Instructions:

In a large resealabe bag, combine the lemon juice, rosemary, oil, salt and pepper; add fish. Seal bag and turn to coat. Refrigerate for 1 hour.

Drain and discard marinade.

Set EGG for direct cooking (no convEGGtor) at 350°F/177°C.

Grill fish on Perforated Cooking Grid until fish flakes easily.

In a small saucepan, combine the remaining ingredients. Cook over medium heat. Serve with fish.