BARBEQUED ST KILDA SNAPPER

1/2 Ginger
2 Sping Onions
1 Whole Snapper
Pinch Salt and Pepper
1/2 Tsp Garlic
2 Tsp Dijon Mustard
1 Tsp Soy Sauce
1 1/2 Tbsp Sweet Chilli Sauce
3/4 Cups Dry White Wine
1 Tbsp Lemon Juice
1 Tbsp Marmarlade

Put all the ingredients into a bowl and mix well. Pour over the prepared snapper which should be sitting in a shallow dish. Leave in marinade for about 10 minutes on either side. Place snapper on aluminium foil which has bean treated with canola oil non stick spray. Fold the foil over the snapper and fold the edges to make an envelope. Place snapper on BBQ plate which should also be treated with canola oil, on a low heat cooking on either side for 10 minutes. To test snapper push a skewer through the shoulder of the fish, if you have some resistance, give the fish another 2 minutes. Open the foil envelope and place onto place with rice or salard.