Description Edit

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 Edit

Directions Edit

  1. Combine olive oil, garlic, lime juice, ginger and scotch bonnet pepper.
  2. Place striped bass in a resealable bag and pour mixture over top.
  3. Turn to coat and refrigerate for 1 hour.
  4. Preheat grill.
  5. Remove fish from marinade.
  6. Season with salt and pepper and place over a medium hot fire for about 3 to 4 minutes per side, or until done.
  7. Serve with lime wedges and hot sauce.

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