4 (1-inch thick) amberjack fillets (about 6 oz. each)
2 to 3 Tbsp. fresh lime juice
1 1/2 Tbsp. soy sauce
1 to 2 garlic cloves, minced
2 tsp. powdered ginger
1 tsp. Oriental sesame oil
1 tsp. hot sauce or pinch of dried red pepper flakes
1/2 tsp. sugar

Arrange fish in shallow glass dish. Whisk remaining ingredients together in a small bowl. Pour marinade over fish and turn to coat. Cover with plastic wrap and marinate for 30 minutes at room temperature or 1 hour in the refrigerator, turning once or twice and spooning marinade over all pieces of fish. Spray Pam nonstick vegetable oil on a clean grill and place fish skin side down, or place on foil. Cook 4 minutes per side or when fish flakes. (Cooking time might be longer on foil.)