Mix together the first four ingredients and smear on the flesh side of the fish.
Refrigerate for several hours or overnight, pouring off any accumulated liquid from time to time.
When ready to cook, start a charcoal fire or preheat a barbeque or broiler.
Wipeoff the marinade but do not rinse off the fish.
To grill, use a fish basket if you have one, or rub the fish with peanut or olive oil.
Grill 4-6 inches from the heat source, turning once or twice and cooking until the fish has lightly browned and begins to flake