I learned this marinade and the corresponding relish from our 2 trips to the Seychelles. Specifically, the gardener/handyman/local fixer prepared this with us. It is best on island “Jack” fish, but in the states, we use it on snapper and grouper all the time.
2 Tbsp garlic (minced)
2 Tbsp fresh ginger (peeled and minced fine)
1/2 tsp salt
1/8 tsp black pepper
2 Tbsp olive oil
3 Tbsp chopped tomatoes (juice and all)
1 Tbsp coconut aminos (or soy sauce for non-paleo)
Juice of 1 lime
This is best prepared in a mortise and pestle, but a food processor works too
Mince and mash the garlic, ginger, salt, pepper, and oil together.
Thin the mixture out with the tomato, lime juice and soy sauce.
Score the flesh 3 times each side. Season cuts with salt and spoon marinade generously inside and out. Grill using a basket over high direct heat (charcoal is best), turning and basting with marinade often.
Marinate for 30-60 min the grill like above, turning and basting frequently.