This was made for chicken breast strips, but it might work for fish also. I don't eat fish, so I wouldn't know. I think the breast strips work better than whole boneless breasts, since the cooking time is reduced with the thinner cuts, and less charring is likely. But hey, it's your grill. Try this out and let me know what you think.
Juice from four limes
2 Tbs brown sugar, packed
1 Tbs canola oil
Salt and pepper to taste
Two cloves garlic, mashed in a garlic press
1/2 Tsp cinnamon
1/2 Tsp nutmeg
1 Tsp Worcestershire sauce
Dash of Cholula or Tabasco (to taste)
Combine ingredients and whisk until thoroughly mixed. Marinade meat for at least an hour before grilling over high heat.
This dish had just the right tang and caramelization combination to please me.
Feel free to try it, and let me know what you think. And any variations on it are more than welcome; they're required!!