Mj'S Grilled Fillets Of Snapper
|Red bell pepper||1|
|Yellow bell pepper||1|
|Green bell pepper||1|
|Red snapper fillets||1020 Gram (6 Fillets Of 170 Gram Each)|
|Minced garlic||1 Clove (5 gm)|
|Minced ginger root||10 Milliliter|
|Soya sauce||60 Milliliter|
|Worcestershire sauce||15 Milliliter|
|Chinese five spice||3 Milliliter|
|Brown sugar||30 Milliliter|
|Cold water||15 Milliliter|
|Safflower oil||30 Milliliter|
|Oyster mushrooms||115 Gram|
|Large shrimp||225 Gram, peeled and deveined|
Place the peppers on a baking sheet and roast in a preheated 400°F (200°C) oven until the skins blister.
Remove from oven, place in a paper bag and allow to steam for 20 minutes.
Remove from bag and peel away the skin.
Cut into quarters, remove seeds and slice the quarters into julienne strips.
Place the snapper fillets into a shallow pan.
Blend the garlic, ginger, sherry, soya, Worcestershire and five spice.
Pour over the fish and marinate for 30 minutes.
Remove fish and pour marinade into a small sauce pan with the brown sugar; heat to boil.
Combine the cornstarch with the water and simmer until thick.
Brush the fillets with oil and grill over medium coals for 10 minutes, brushing frequently with sauce.
While fish grills, heat the oil and the butter in a large skillet; saute the mushrooms and shrimp until shrimp are just cooked.
Add the peppers and continue to saute for 3 minutes.
Brush the fillets one final time and place on serving plates.
Top with sauté and serve at once.