Grouper with Fennel and Olive Relish

• 1/2 cup olive oil
• 1 large red onion, diced
• 3 fennel bulbs, trimmed, washed and thinly sliced
• 1 teaspoon coarse salt
• 2 jalapeno chiles, stemmed, seeded and minced
• 1/2 cup pitted black olives, roughly chopped
• 3 tablespoons balsamic vinegar
• 1/2 bunch parsley, chopped
• 4 to 6 (6ounce) grouper fillets, skinned
• Olive oil for brushing fish
• Coarse salt and freshly ground black pepper

1. Heat the oil in a skillet over medium low heat.
2. Saute the onions with salt and pepper until soft but not brown, about 5 minutes.
3. Add the fennel and cook 3 to 5 minutes more.
4. Set aside to cool.
5. Transfer the onion mixture to a bowl.
6. Add the remaining ingredients and mix well.
7. The relish can be refrigerated overnight.
8. Heat a grill.
9. Brush fillets with olive oil and sprinkle with salt and pepper.
10. Grill until cooked through, 3 to 4 minutes per side.
11. To serve, place fish on a serving platter or individual plates and top with relish.

olive oil, red onion, fennel bulbs, coarse salt, jalapeno chiles, black olives, balsamic vinegar, parsley, grouper, olive oil, salt

Taken from www.foodnetwork.com/recipes/grouper-with-fennel-and-olive-relish-recipe.html (may not work)