SPICY SWEET GROUPER FILLETS

  • ¼ cup honey
  • ¼ cup Dijon mustard
  • 2 Tbsp lemon juice
  • 1 tsp curry powder
  • Salt to taste
  • 4 grouper fillets, ¾ inch thick and about 1½ pounds
  • Lemon wedges for serving


Whisk together the honey, mustard, lemon juice, curry powder and salt. Place grouper in a single layer dish and brush with ž of the honey mixture; turn over and brush with another ž of the honey mixture. Cover and refrigerate for 30 minutes.
Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
Remove the fish from the marinade and place on the Perforated Cooking Grid.

Cook until the fish flakes, turning half way through. Baste with remaining  honey mixture several times.