Roasted Corn

Preparation

1. Prepare the fish by making 2-3 diagonal slashes on each side of the body, cutting about 0.25 inches deep into the flesh but not through to the bones. These slashes allow the marinade to penetrate and the heat to cook the fish evenly.
2. Prepare the marinade by combining the minced garlic, ginger, hot peppers, chopped cilantro or parsley, salt, black pepper, and juice from 2 of the fresh limes in a bowl, mixing thoroughly. Rub this marinade generously inside the cavity and on all surfaces of the fish, ensuring the mixture fills the slashes on both sides.
3. Let the marinated fish rest for 15-20 minutes at room temperature to allow the flavors to penetrate. While the fish marinates, prepare an optional pepper sauce by sautéing the chopped onion in a small amount of oil for 3-4 minutes until softened, then adding crushed tomatoes, minced hot peppers, salt, and pepper, and simmering for 8-10 minutes.
4. Preheat a grill or grill pan to medium-high heat, then brush the grill grates with oil to prevent sticking. Brush the marinated fish lightly with vegetable oil on all sides, then place on the hot grill. Grill for 12-15 minutes per side until the skin is crispy and charred in spots and the flesh is cooked through and flakes easily when tested with a fork.
5. Transfer the grilled fish to a serving plate and squeeze the juice from the remaining lime over the fish. Serve hot with the optional pepper sauce on the side, or with fresh lime wedges for squeezing over the fish at the table.