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.
Slideshow: Amazing Seafood Recipes