Bahamian Grilled Fish
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.