Directions

1. 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.
2. 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.