Grilled Bass With Veracruz Sauce - cooking recipe

Ingredients

2 lb. striped bass fillets or 2 whole fish (3 lb. each)
2 Tbsp. olive oil
2 medium onions, sliced
1/2 c. sliced green olives
salt and pepper
1 tsp. cooking oil
lime juice
3 cloves garlic, minced
4 large tomatoes, peeled, quartered and seeded

Preparation

Brush fish with 1 teaspoon cooking oil and sprinkle with lime juice, including cavity.
Place in well-oiled grill basket or on oiled aluminum foil with holes poked in it and place on the grill. Cook over moderately high heat until thickest part of fish is done. Meanwhile, make the sauce.
Heat olive oil in saucepan.
Saute onion and garlic until tender, stirring occasionally.
Mix in tomatoes and olives and continue cooking over medium heat for 6 to 8 minutes or until slightly thickened.
Season to taste with salt and pepper.
Remove from heat and reserve; reheat when ready to serve.
Serves 6.