- 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
How to make this recipe
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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