Preparation

1. Chop garlic with the salt in the bowl of a small food processor or by hand using a chef's knife. Add lime zest, juice and sugar. Process or mix well by hand to dissolve the sugar. Add the oil and chipotle chiles and blend ingredients.
2. Gently rinse fish under cool running water, pat dry, and remove any small bones with tweezers. Place fish in a single layer, skin down, onto plastic wrap lined dish. Pour marinade over the flesh side of the fish, rubbing it into the fish with your hands. Cover with plastic wrap and allow to marinate for at least 15 minutes or up to 30 minutes while you prepare the grill.
3. To grill fish, preheat grill to moderately hot. Oil grill, then place fish, skin side down, onto grill with no coals directly underneath or if using a gas grill, with burner underneath fish turned off. Grill with lid down for 4 minutes. Turn fish, using two metal spatulas and grill on the diagonal until just cooked through, about 3-5 minutes. Skin can be removed and crisped directly on the grill for about 1-2 minutes, then served over the fish, if desired.
4. Fish can be cooked under the broiler on a non-stick foil-lined broiler pan. Skin fish if broiling. Place 5-6 inches below preheated broiler and cook about 6-8 minutes. Follow the rule of thumb: 10 minutes per inch of thickness, judging from the thickest part of the fish. No need to turn fish over.