Grilled Mahi-Mahi with Escabeche Sauce

Ingredients

• 1 medium red pepper, sliced thinly
• 6 pitted green olives, sliced
• 1 tablespoon chopped flat-leaf parsley
• ¼ cup brine from olives
• 3 tablespoons capers
• 1 medium green pepper, sliced thinly
• ½ teaspoon freshly ground pepper
• + 8 more ingredients
• • ½ teaspoon salt
  • 4 (8-ounce) pieces mahi-mahi or similar fish
  • 3 tablespoons extra-virgin olive oil
  • 6 pitted black olives, sliced
  • 2 garlic cloves, sliced thinly
  • 1 small red onion, sliced thinly
  • 3 tablespoons sherry vinegar
  • ½ cup tomato juice

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 (400°-500°) for 10 minutes. Place fish on tray, and grill o...

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