Grilled Snapper Vera Cruz

• 4 snapper fillets, 6 ounces each 2 tablespoons olive oil
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 large onion, finely sliced
• 2 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 2 large tomatoes, chopped
• 1/4 cup green olives, pitted and chopped
• 2 tablespoons capers, drained
• 1 serrano pepper, finely chopped
• 1/2 teaspoon sugar
• 1 bay leaf

1. Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side.
2. Remove and cover.
3. Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft.
4. Add wine and reduce.
5. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened.
6. Reduce heat, add grilled fish and cook for 2 minutes.

snapper, salt, olive oil, onion, garlic, white wine, tomatoes, green olives, capers, serrano pepper, sugar, bay leaf

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-snapper-vera-cruz-recipe.html (may not work)