The scotch bonnet pepper is a favorite in the Caribbean. It is a very, very hot chili so be careful handling it. If you can't find one try a habanero chili instead.
Prep Time: 15 minutes
Cook Time: 8 minutes
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 chili, seeded and sliced thin
- salt and pepper to taste
- cut lime wedges
- hot sauce
Preparation:
Combine olive oil, garlic, lime juice, ginger and scotch bonnet chili. 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. 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.
