From Steven Raichlen. Suggested fish include striped bass, sea bass, mahi mahi and bluefish, but others would certainly work. This method can also be used for whole fish.
Prep time includes marinating time.
Serve with lime wedges and hot sauce.
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.