• 4 firm mild white fish fillets such as grouper, sea bass, flounder, halibut

• Kosher salt to taste

• 1 small onion diced

• 1 walnut sized piece fresh ginger, peeled and thinly sliced

• 1 small bunch fresh cilantro chopped

• 1 T. chopped garlic

• 2 t. minced jalapeno chile

• 2 t. grated lime zest

• 1 t. ground pepper

• ¼ cup lime juice

• ¼ cup olive oil

• 1 lime quartered

Place fish fillets in a nonaluminum container and sprinkle lightly with salt.  In a food processor, combine the onion, ginger, cilantro, garlic, chile, lime zest, pepper, lime juice and olive oil.  Using on and off pulses, pulse until a paste forms.  Rub the paste evenly over both sides of each fish fillet.  Cover and marinate in frig for at least 2 hours.

Sprinkle fish with salt again.  Place on oiled grill rack and grill, turning once, until opaque throughout when pierced with a knife, 3-4 minutes on each side.  Serve on warm plate with lime wedges.