Instructions: Light the grill or charcoal 1 hour before cooking. In a saute pan, heat the olive oil and saute the garlic until lightly browned. Add the onion and bell peper, and celery and saute for 10 minutes. Add the eggplant (I didnt include as I didnt have any) , white wine, and thyme, and Bajan seasoning.

Season with salt, pepper, and Bajan pepper sauce and simmer 15 minutes.

Stir occasionally to prevent sticking and ensure even cooking [be sure wine doesnt all boil away]. Add the tomatoes and chopped parsley, adjust the seasonings, and heat only long enough for all to be hot.

Make a marinade of a equal parts of lime juice (we used key limes), olive oil, a bit of dill and a bit of rosemary. Marinate fish for about 15 minutes. When the grill is ready, brush the rack with oil. Grill fish about 4 minutes on each side (depends on the thickness of the fish).

To serve, put a scoop of rice on each plate, top with the Andalouse sauce and then the fish.

NOTES : Keith caught a bonito on an offshore fishing trip. The fillets were very red - looked more like beef than fish. We werent sure whether wed be eating it or not! I used my new Gulf Coast Fish references to recipes for other fish species that would also work. This recipe, included with the Atlantic bonito was cross referenced from a grunt recipe. I didnt use the eggplant as we didnt have any, but I bet it would be good. I added the celery. The marinade is Busys - not in the book. The rice is our addition, too. I added the Bajan seasoning, as I like it a lot. This sauce was really delicious, and so was the bonito!

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