Ingredients:
To make the marinade add into a small mixing bowl 1 cup of dry
white wine,
the juice of half a lemon, one and a half tablespoons of sweet chilli sauce,
1 teaspoon of soy sauce, 2 teaspoons of French mustard, 1 tablespoon of
marmalade, 1 finely chopped garlic clove and 1 finely chopped ginger nob.
Mix all the ingredients together thoroughly.
Method
Cut about 3 diagonal slices across the body on each
side of each snapper
and place in a shallow dish. Pour over the marinade and marinade the fish
for about 15 minutes each side.
Treat one side of some aluminium foil with butter, place each snapper in
its own foil and wrap, folding the edges to make an envelope. Retain the
remainder of the marinade.
Place each envelope on a low heat on the barbeque grill for about 10 to
15 minutes each side.
Heat the remainder of the marinade in a saucepan, thicken slightly if desired.
Serve with some boiled white rice, pour over the heated marinade and a glass
or two of the remaining dry white wine.
