1 1/2 lb. amberjack fillets
1 c. Florida honey
2 tsp. ground ginger
1 yellow bell pepper, seeded and cut into 2-inch strips
Cut fillets into serving size pieces and set aside. Combine honey and ginger; coat fish evenly with half of the honey-ginger mixture. Place fillets on oiled grill over medium-hot coals, basting frequently with honey-ginger mixture and turning once. Coat bell peppers with remaining honey-ginger mixture and grill with fish until tender, turn peppers often to avoid burning. Fish is done when it flakes easily when tested with a fork. Makes 4 servings.