Recipe for Grouper with Fennel and Olive Relish 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 cup Olive oil
1 lrg Red onion diced
3 x Fennel bulbs trimmed, washed, and thinly sliced
1 tsp Coarse salt
2 x Jalapeno chiles stemmed, seeded, and minced
1/2 cup Pitted black olives roughly chopped
3 tbl Balsamic vinegar
1/2 bn Parsley chopped
6 x six-ounce Grouper fillets skinned
Olive oil for brushing fish
Coarse salt to taste
Instructions:
Instructions: 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.

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 servings.

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