GRILLED REDFISH WITH STRAWBERRY
                                       CHIPOTLE BARBECUE SAUCE


• 1 Tablespoon canola oil
• ¼ cup chopped white onion
• 1 clove garlic, minced
• 2 cups chopped fresh strawberries
• 2 teaspoons Dijon mustard
• 1 Tablespoon cider vinegar
• ½ cup no salt added ketchup
• ½ teaspoon minced canned chipotle chili in adobo sauce
• ½ cup water
• 8 redfish fillets
• ¼ teaspoon salt
• 2 scallions, thinly sliced
• Whole strawberries for garnish


Prepare EGG to medium heat.

Heat oil in paella pan. Add onion, and cook until soft. Add garlic and stir      until fragrant. Add strawberries, mustard, vinegar, ketchup, chipotle      
pepper, adobo sauce, and water. Stir to combine.

Bring sauce to a simmer. Cook until lightly thickened.

Season fish with salt. Place fillets on EGG and cook until grill marks form.
About 2-3 minutes. Carefully turn fish and brush with barbecue sauce.   
Continue to grill until fish is cooked through, about 2-3 more minutes.

Transfer fish to a serving platter and spoon more of the
barbecue sauce over the top. Sprinkle with scallions and garnish with 
whole strawberries.