Cut the fillets into bite-sized pieces. Mix the wine with the Jerk Marinade and ginger; pour over fillets. Allow to marinate for approximately 20 minutes.
Then spray a large sheet of heavy-duty aluminum foil with a nonstick spray oil. Drain the fish pieces and place on the foil. Cover with onion slices. Seal the foil very tightly, and place in the top rack of the dishwasher. Run through a full cycle with hot water (but no soap). Remove from the foil and serve hot.
As an alternative to the dishwasher, place the fish and a few tablespoons of the marinade on a large sheet of aluminum foil or parchment paper that has been lightly oiled. Arrange the onion over the fish. Seal the package and place in a 400 degree oven for 8 to 10 minutes. Remove from the foil or paper. Serve hot.
To increase the heat of this rather mild marinade, add hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them.
Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and combining. Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month.