Pat the Tilapia dry and place on a tray; season both sides with Salt and freshly ground Ground Black Pepper, then drizzle with Lime Juice and a little Vegetable Oil to lightly coat.
Let the fish marinate while you prepare the pepper sauce, about 15–20 minutes.
For the sauce, heat a tablespoon of Vegetable Oil in a skillet over medium heat and sauté chopped Onion until translucent.
Add minced Garlic and grated Ginger and cook for 1 minute until fragrant, then stir in chopped Scotch Bonnet Peppers (use less for milder heat) and diced Tomato; cook until the tomato breaks down.
Stir in chopped Red Onion if you like a sharper bite, simmer briefly, then remove from heat and finish the sauce with a squeeze of Lemon Juice and a pinch of Salt to taste; you can leave it chunky or pulse briefly in a blender for a smoother sauce.
Preheat your grill or grill pan to medium-high and oil the grates lightly with Vegetable Oil to prevent sticking.
Grill the marinated Tilapia 3–5 minutes per side (depending on thickness) until the fish flakes easily with a fork and has a light char.
Plate the fish, spoon the pepper sauce over or alongside, and serve with fresh Lemon Wedges for squeezing just before eating.
