provided by Gallo of Sonoma winery
1 1/2 pounds Florida Amberjack fillets
1 cup Florida honey
2 teaspoons ground ginger
1 red Florida bell pepper, seeded and cut (2 inch strips)
1 yellow Florida bell pepper, seeded and cut (2 inch strips)
Cut fillets into serving sized pieces; set aside. Combine honey and ginger and brush on fish evenly. Place on oiled grill over medium-hot coals basting frequently with honey mixture and turning once. Brush bell peppers with honey mixture and grill with fish until tender, turning peppers often to avoid burning. Fish is done when
it flakes easily when tested with a fork. Yield: 4 servings.