Grilled Grouper with Basil Tomato Sauce

Recipe courtesy of O’Neill Williams.

Ingredients

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.

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