Preparation:
In a glass baking dish, mix the lime juice, honey, soy sauce, vegetable oil, garlic, habanero and black pepper. Add the fish and turn to coat with the marinade. Cover with plastic wrap and refrigerate for 1 hour, turning the fish occasionally in the marinade. Do not overmarinate or the lime juice will start to "cook" the fish.
Build a charcoal fire in an outdoor grill. Let the fire burn until the coals are covered with white ash and are medium hot--you should be able to hold your hand at grate level to a count of 3. If using a gas grill, preheat on high, then adjust to medium.
Remove the fish from the marinade. Using long-handled tongs and an oven mitt, carefully oil the grilling grate well. Grill the fish, turning once, until the fish looks opaque when flaked in the thickest part with the tip of the knife, about 6 minutes for fish fillets and 8 minutes for fish steaks. Serve hot with the lime wedges.
(4 to 6 servings) |
