Make light, superficial slits on the fillets and marinate the fish in 1 tbsp of barbecue sauce, ginger garlic paste, lemon juice, paprika, pepper and salt for 2 hours.

Heat your grill.

Once hot, lightly coat each side of each fillet and place each fillet on the grate or if you prefer, on a grill tray or wrapped in foil.

Grill either side for about 10 minutes each, till done.

Once done, lightly brush either side of the fillet with the barbecue sauce (optional)

Serve hot with lemon slices, on a bed of spinach greens and with a small bowl of H-E-B's "Name That Salsa" for an extra spice kick.