Ingredients:
4 snapper fillets – — (6 oz ea)
olive oil — for brushing
salt — to taste
freshly-ground black pepper — to taste
2 tablespoon olive oil
1 large onion — finely sliced
2 garlic cloves — finely chopped
1/4 cup dry white wine
2 large tomatoes — chopped
1/4 cup green olives — pitted, chopped
2 tablespoon capers — drained
1 serrano pepper — finely chopped
1/2 teaspoon sugar
1 bay leaf
Instructions:
Preheat the grill. Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover. Heat 2 tablespoons olive oil in a non-corrosive sauté‚ pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.