From The Grill Of Mark Bittman: Greek-Style Fish With Marinated Tomatoes

• 2 cups cherry tomatoes, preferably Sun Gold, halved
• 4 tablespoons olive oil, or more as needed
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh hot chili (like jalapeno), minced, or more to taste
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 4 cloves garlic, sliced, or more to taste
• , salt and freshly ground black pepper
• 1 large whole fish or 2 smaller ones (2 to 3 pounds total), like striped bass, rockfish or trout; preferably butterflied and boned, or simply gutted
• 1 lemon, sliced
• 4 - 6 sprigs fresh thyme

1. Prepare grill; heat should be medium-high and rack about 4 inches from fire.
2. Combine tomatoes, 2 tablespoons of olive oil, vinegar, chili, oregano, a few slices of garlic and a sprinkle of salt and pepper in a bowl; let sit at room temperature for 30 minutes.
3. Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone.
4. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs.
5. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
6. Grill until firm enough to turn, 5 to 8 minutes.
7. Turn and cook second side for 5 to 8 minutes.
8. Fish is done when exterior is crisp and a knife passes easily through the flesh.
9. Taste tomato mixture and adjust seasoning, adding more oil if needed.
10. Serve fish topped with tomatoes and their liquid.

cherry tomatoes, olive oil, white wine vinegar, hot chili, fresh oregano, garlic, salt, fish, lemon, thyme

Taken from www.foodrepublic.com/recipes/from-the-grill-of-mark-bittman-greek-style-fish-with-marinated-tomatoes-recipe/ (may not work)