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 6 to 8 ounce stripped bass fillets
 * 2 tablespoons Olive Oil
 * 1 1/2 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 chile. Place striped bass in a resealable bag and pour mixture over top. Turn to coat and refrigerate for 1 hour. Preheat grill. Remove fish from marinade.
 * 2) Season with salt and pepper and place over a medium hot fire for about 3 to 4 minutes per side, or until done. Serve with lime wedges and hot sauce.