Grouper with Fennel and Olive Relish

Directions

1. 1
   Heat the oil in a skillet over medium low heat.
2. 2
   Saute the onions with salt and pepper until soft but not brown, about 5 minutes.
3. 3
   Add the fennel and cook 3 to 5 minutes more. Set aside to cool.
4. 4
   Transfer the onion mixture to a bowl.
5. 5
   Add the remaining ingredients and mix well. The relish can be refrigerated overnight.
6. 6
   Heat a grill.
7. 7
   Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side.
8. 8
   To serve, place fish on a serving platter or individual plates and top with relish.