1/2 cup olive oil — green fruity variety
5 tablespoons lemon juice — freshly squeezed
4 cloves garlic — slivered
1/2 cup cilantro — chopped
salt and pepper — to taste
6 pieces grouper — or other firm fish
4 ounces butter — unsalted
1/4 cup red onion — chopped
2 small green chili pepper — finely minced
1 tablespoon garlic — minced
1 pound tomatoes — peeled and chopped
lemon wedges and cilantro sprigs

Mix together olive oil, 4 tablespoons lemon juice, slivered garlic, 1/4
cup chopped cilantro, salt and pepper. Add fish fillets and marinate for
at least one hour or as long as overnight. To prepare garlic beurre rouge:
In a frying pan over medium heat, melt two tablespoons butter and saute
onion, chilies, and minced garlic until soft, stirring often. Add tomatoes
and remaining lemon juice. Cook for 10 minutes, stirring occasionally.
Remove from heat and season to taste. Stir in 1/4 cup chopped cilantro. Slowly
stir in remaining butter until melted. Drain marinade from fish. Barbecue
fillets over low glowing coals (or broil if desired), turning only once.
Be careful not to overcook. Remove to a warm serving platter and top with
garlic beurre rouge. Garnish with lemon slices and cilantro sprigs.
For those of you that don’t have a stove or a barbecue grill, this fish dish can also be prepared on a variety of Chevy grills. It is not necessary to scrape off the bugs as they can be a nutritious and delicious substitute for salt.