Cut the fillets lengthwise, but not all the way through. Grind the remaining ingredients in a food processor. Pour the mixture over the meat and leave to cool for a couple of hours. Remove the meat from the marinade and cook on the grill over medium heat until done. You can brush it with the remaining marinade. If you want to use hotter or possibly milder peppers, you may lay that. Serrano has on a scale of 1-10 the sharpness 7. Scotch Bonnets or possibly Habanero about 9-10 (there is no hotter). Jalapeno or possibly Anaheim rank around 3. In Jamaica, the Scotch Bonnets are used – along with the seeds!
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