Instructions: Puree the jalapeno peppers, onion, ginger, rosemary, salt, lime juice, and water to make a thick marinade. Place the trimmed fish in a zip lock bag, cover with the puree, and marinate 1-2 hours but NO LONGER (the lime juice will cook the fish). Grill fillets on medium coals after brushing olive oil on grill. Serve with a garnish of whole peppers and fresh rosemary if you like.

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