Chili basted Grilled Orange Roughy Fillet

This recipe is one I use since at least 10 years. In my personal opinion, fish is not given the proper respect comes BBQ season. While ribs, chops and steaks get all the marinating of spice mixtures, rubs and marinates fish often just gets the same olive oil, lemon and herb treatment that is used generally for all seafood. This recipe I liked from the first time I saw it. It was actually on a trip to Mexico, where a Barracuda fillet was marinated that way and then basted with the cumin and chili spiced tomato mixture. Obviously the fact that the BBQ was on a sandy beach on a small island of Cancun, over a simple charcoal fire and the fish was caught just a few hours earlier elevated the taste from excellent to unbelievable. However this may be though, I got the recipe from the person that grilled the fish, but it was very vague. Then I researched the dish in various books and finally quite a few years later only came up with this recipe.