Grilled Mahi-Mahi With Escabeche Sauce

• 1 medium red pepper, sliced thinly
• 1 medium green pepper, sliced thinly
• 1 small red onion, sliced thinly
• 2 garlic cloves, sliced thinly
• 6 pitted black olives, sliced
• 6 pitted green olives, sliced
• 3 tablespoons capers
• 1/4 cup brine from olives
• 1 tablespoon chopped flat-leaf parsley
• 1/2 cup tomato juice
• 3 tablespoons sherry vinegar
• 3 tablespoons extra-virgin olive oil
• 4 (8-ounce) pieces mahi-mahi or similar fish
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

1. Stir together first 12 ingredients in a bowl, and refrigerate until needed.
2. Season fish on both sides with salt and pepper. Coat a grill tray with cooking spray, and place on grill rack. Heat, covered with grill lid, over hot coals (400u0b0-500u0b0) for 10 minutes. Place fish on tray, and grill over medium-high heat 8 minutes on each side. Serve fish hot, topped with cold or room-temperature sauce.

red pepper, green pepper, red onion, garlic, black olives, green olives, capers, brine from olives, flatleaf parsley, tomato juice, sherry vinegar, extravirgin olive oil, mahimahi, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/grilled-mahi-mahi-with-escabeche-sauce (may not work)