Bahamian Striped Bass

Description
The Scotch bonnet pepper is a favorite in the Caribbean. It is a very, very hot chile so be careful with it. If you can't find one try a Habanero chile instead.

Ingredients

 * 4 x 6 to 8 ounce stripped bass fillets
 * 2 tablespoons olive oil
 * 1½ tablespoons lime juice
 * 1 tablespoon ginger, minced
 * 2 cloves garlic, minced
 * 1 scotch bonnet pepper, seeded and sliced thin
 * salt and pepper to taste
 * cut lime wedges
 * hot sauce

Directions

 * 1) Combine olive oil, garlic, lime juice, ginger and scotch bonnet pepper.
 * 2) Place striped bass in a resealable bag and pour mixture over top.
 * 3) Turn to coat and refrigerate for 1 hour.
 * 4) Preheat grill.
 * 5) Remove fish from marinade.
 * 6) Season with salt and pepper and place over a medium hot fire for about 3 to 4 minutes per side, or until done.
 * 7) Serve with lime wedges and hot sauce.