- For the chutney, in a small saucepan combine peaches, ginger, preserves and vinegar. Cook over medium-low heat, stirring occasionally, 5 minutes or until liquid evaporates. Stir in green onions; set aside.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Season snapper with salt and pepper to taste, and drizzle with oil. Grill 5 minutes per side or until fish flakes easily with a fork. Serve with chutney and (if desired) top with additional green onions.
View all nutritional information
Calories 284, Calories Fat 56, Total Fat 6g, Saturated Fat 1g, Cholesterol 66mg, Sodium 85mg, Carbohydrate 17g, Protein 38g
|Calories (fat) extra||20|
|Total Fat (extra)||9|
|Saturated Fat (extra)||5|
|Vitamin A (extra)||13|
|Vitamin C (extra)||19|