INGREDIENTS
2 wahoo fillets
Canola oil
Salt and pepper to taste
2 tsp. olive oil
3 cloves garlic, minced
1 (14.5 oz.) can diced fire roasted tomatoes
1/2 cup kalamata olives, pitted and diced
1/2 cup manzanilla olives, pitted and diced
DIRECTIONS
Heat the grill to high.
Brush both sides of the fillets with canola oil.
Season with salt and pepper, to taste.
Place fish on the grill and immediately turn the dials to low. Close the cover.
Grill until cooked through, about 4 to 6 minutes per side depending on the thickness of fish fillets.
While the fish is grilling, heat the olive oil in a large saute pan over medium heat.
Add the garlic and cook for 1 minute.
Add the tomatoes and olives and cook until heated through.
Plate fish on plate and spoon sauce over it.
Serve.
