Grilled Mahi-Mahi with Escabeche Sauce

Ingredients

• 6  olives black pitted sliced
• 0.3 cup brine from olives 
• 3 tablespoons capers 
• 32 ounce similar fish 
• 1 tablespoon flat-leaf parsley chopped
• 2  garlic cloves sliced
• 6  olives green pitted sliced
• 1 medium pepper green sliced
• 3 tablespoons olive oil extra-virgin
• 0.5 teaspoon pepper freshly ground
• 1 small onion red sliced
• 1 medium pepper red sliced
• 0.5 teaspoon salt 
• 3 tablespoons sherry vinegar 
• 0.5 cup sacremento tomato juice 

Equipment

• bowl
• grill

Directions

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.
3. Heat, covered with grill lid, over hot coals (400-50
4. for 10 minutes.
5. Place fish on tray, and grill over medium-high heat 8 minutes on each side.
6. Serve fish hot, topped with cold or room-temperature sauce.