Grilled Chile-Lime Arctic Char

    7 medium garlic cloves
    2 tablespoons salt
    1/4 cup fresh lime juice
    2 tablespoons olive oil
    1 3/4 teaspoons sugar
    1 1/4 teaspoons ground chipotle chile
    2 (1-lb) arctic char fillets with skin (about 1 1/4 inches thick)

    Accompaniment: lime wedges

Mince garlic and mash to a paste with salt using a large heavy knife.  Stir together garlic paste, lime juice, oil, sugar, and chipotle chile in a small bowl until sugar is dissolved.
        
Remove any bones from fish with tweezers, then pat fish dry and place, skin side down, on a plastic-wrap-lined large tray.  Rub chile mixture all over flesh side of fish, then wrap plastic around fish and marinate at cool room temperature 15 minutes.
        
While fish is marinating, prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas).
        
Lightly oil grill rack, and grill over indirect heat skin side down, 4 minutes.  Loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter. If desired, lift skin from fish with tongs and cook skin on rack directly over coals, turning over occasionally, until lightly browned and crisp, 1 to 2 minutes, then serve over fish.

***If you can't grill outdoors, fish can be broiled, skin side down, without turning, on oiled rack of a broiler pan 5 to 6 inches from preheated broiler, about 6 minutes total.

**way too salty as written.  Salt and some garlic alone dominated the flavor.  Needs more spice, etc to come through.