Ingredients

• 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

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Instructions

1. Heat the oil in a skillet over medium low 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.
2. Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight.
3. Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side.
4. To serve, place fish on a serving platter or individual plates and top with relish.