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.
FISH 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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