Prepare a wood, charcoal, or gas grill. Remove the fish from the dish, reserving the marinade. If you have a grilling basket, place a banana leaf, rib side down, in the basket and arrange the fish on top, skin side up. Or, instead of a banana leaf, oil a piece of aluminum foil and place it, oiled side up, in the basket and arrange the fish on top.

Place basket on the grill and cook for 15 minutes. Then turn the basket over, baste the fish with the reserved marinade, and cook on other side for 15 minutes. The fish should flake easily with a fork.

(Or, place leaf or foil directly on grill rack and arrange the fish on it, skin side down. Grill, basting frequently with the reserved marinade, until the fish flakes easily, 20 to 30 minutes.)

Starting at the tail, gently lift out the backbone and pull off the fins. Discard the bones and arrange the fish on a platter. Garnish with cebollas, tomatoes, and lime wedges, and serve immediately.

Note: You also can prepare this dish in an oven. Preheat to 375 degrees F. Place fish in oiled baking pan and bake, basting frequently, until it flakes easily, 20 to 30 minutes.

This fish is spicy, but if you would like it even hotter, do as the Maya do and make a quick table salsa. Combine 1/4 c. lime juice with a little chopped onion and cilantro, 1 or 2 slices habanero chile, and salt to taste.