Bahamian Grilled Fish
- SERVINGS: 4
This recipe comes from a cook shack in Nassau in the Bahamas, but it typifies the way fish is cooked throughout the Caribbean. You start with fish so fresh it was swimming just a few hours earlier. You rub it with Bahamanian goat peppers—similar in size and heat to the fiery Scotch bonnet—then marinate it in a mixture of garlic, ginger and fresh lime juice before grilling. You'll marvel at how something so simple can light up your mouth.
Steve Raichlen can't think of a more perfect dish for a Caribbean-style cookout. No sweat in the preparation and no sweat in the grilling. This method is usually applied to whole fish—pompano is certainly best—but he has adapted it here for more universally available fish fillets, which are equally delicious though less dramatic in the presentation.
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon minced fresh ginger
- 1 Scotch bonnet chile, seeded and thinly sliced
- Four 6- to 8-ounce fish fillets, such as striped bass, sea bass, mahimahi or bluefish
- Salt and freshly ground pepper
- Lime wedges and hot sauce, for serving
- In a large shallow glass or ceramic dish, combine the olive oil with the garlic, lime juice, ginger and chile. Add the fish fillets and turn to coat them well. Cover and refrigerate for 1 hour.
- Light a grill. Remove the fillets from the marinade and scrape off most of the garlic and ginger pieces. Season the fish with salt and pepper and grill over a medium-hot fire for about 3 minutes per side or until nicely browned and barely cooked in the center. Serve with lime wedges and hot sauce.
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