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Szechwan-Style Red Snapper Fillets from "Fish on the Grill" By Barbara Grunes and Phyllis Magida (out of print, but available used on Amazon).

Remember the sauce would be great used a variety of ways!


2 T peanut oil
1/2 t minced fresh gingerroot
2 cloves garlic, minced
3 green onions, minced
1-2 jalapenos or other chili pepper, chopped
2 T sugar
5 t dark soy sauce
3 T catsup
2 t dry white wine
1 t white vinegar
1 T water
1 teaspoon sesame oil

Heat peanut oil over medium heat in small saucepan. Lightly brown ginger, garlic, onions and pepper. Stir in remaining ingredients and cook until heated.

4 7-oz red snapper or other fish
Peanut oil for brushing on fish
2 green onions for garnish

Brush fish with oil, then cook as you prefer (book grills 5-6 minutes, turn then grill another 2-3, but you need to adjust for fish used). Plate it, pour sauce over it, then garnish with green onion.

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