Cook out at Bosque, continued

After taking the fresh fish home, Dona Everalda marinated them in a solution of lime juice, salt and garlic. Then I stashed them in the frig for safekeeping. This morning we were off to the Bosque, where I cooked the fish on this very unique barbecue pit made from a truck hub. The thing weighs a ton and once the charcoal gets going, it heats up fast and stays hot for a long time. I cooked two portions of fish from one small bag of charcoal.