2 tablespoons olive oil
2 garlic cloves, minced
1 1⁄2 tablespoons lime juice
1 tablespoon fresh ginger, minced
1 scotch bonnet pepper, seeded and thinly sliced
4 fish fillets, 6-8 ounces each
Combine oil, garlic, lime juice, ginger, and scotch bonnet in a non-reactive bowl. Add fish and turn to coat well. Cover and refrigerate 1 hour.
Remove fish from marinade and scrape off most of the garlic and ginger pieces. Season with salt and pepper and grill about 3 minutes on each side, or until fish is nicely browned and just cooked through.