Recipe - Grouper With Fennel And Olive Relish

One half cup Olive oil
1 lg Red onion; minced
3 Fennel bulbs; trimmed,
washed,
; and thinly cut or sliced up
1 teaspoon Coarse salt
2 Jalapeno chiles; stemmed,
seeded,
; and minced
One half cup Pitted black olives; roughly
chopped
3 tablespoon Balsamic vinegar
One half bn Parsley; chopped
6 Sixounce Grouper fillets;
skinned
Olive oil; for brushing fish
Coarse salt; to taste
Freshlyground black pepper;
to taste

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