A scotch bonnet chili is a very hot pepper you find in the Caribbean. If you can't find one, use any other hot chili. This is one grilled fish recipe that won't be called tame. Remember to wear kitchen gloves when handling scotch bonnets and do not cut or burst the pepper open. It is the flavor,not the intense heat that you want from the pepper.
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.
