4 tbsp butter
2 tbsp brown sugar
2 tspn honey
4 tspn grated ginger
4 tbsp Dijon mustard
2 tbsp soy
2 tbsp olive oil
4 x 180 gm snapper fillets
Melt together butter, brown sugar & honey.
In another bowl, mix together ginger, mustard, soy, oil and a good pinch of chopped parsley. Then whisk in butter mixture.
Put a large square of foil on to BBQ. Place fish on top and coat with sugar mix. Then cook, covered, for 5-6 mins, basting once or twice.
Place fish on individual plates, sprinkle with parsley and serve with mash or a simple salad.