Grilled Snapper with Ginger

Grilled Snapper with Ginger
Grilled Snapper with Ginger
Serves/Makes: 4
  • 450g (1lb) snapper fillets (4-8 fillets, depending on size)
  • 4 spring onions, trimmed and cut into thin strips
  • fresh root ginger, 2½cm (1in) piece, peeled and coarsely grated
  • 2tsp parsley, freshly chopped
  • 1tsp soft brown sugar
  • hot pepper sauce to taste
  • 25g (1oz) butter, cut into small cubes
  • salt
  • black pepper, freshly ground
  • water
  • Pre-heat the grill to a medium heat, and line the grill rack with a layer of foil.   
  • Mix the spring onion, ginger, parsley and sugar, with 1tbsp water.   
  • Dry the snapper fillets with kitchen paper, season them to taste with salt and pepper.   
  • Place each fillet on a separate square of foil 21cm x 21cm (8in x 8in).   Spoon the spring onion mixture over the fish.   Dot the butter over the fish.   Loosely fold the foil over the fillets to enclose the fish in a parcel.   
  • Place the parcels under the preheated grill, and cook for 10 to 12 minutes or until the fish is cooked and the flesh has turned opaque.   
  • Place each parcel on a serving plate with freshly cooked vegetables