4 tbsp. lemon juice
1 tbsp. grated fresh ginger
1 tbsp. fresh minced garlic
1 minced shallot
1 tsp. honey
1 tsp. tamari (soy sauce)
1 tbsp. tahini
2 lbs. red snapper fillets
1 lg. avocado, diced fine

In heavy skillet, combine lemon juice, ginger, garlic and shallot. Reduce by half over medium heat. In small bowl, combine honey, tamari, 1/2 cup water and tahini and whisk into lemon mixture. Set aside in warm place.

Broil or grill fish for 3 minutes on each side or until done. Serve with the warm sauce and garnish with avocado.