Ingredients

4 to 5 - Nice Grouper fillets
1 large - Spanish red onion (halved and sliced thin)
2 - Yellow summer squash (sliced thin) zucchini would work nicely as well
4 to 5 - Roma tomatoes (diced)
2 tbsp - Minced garlic
1 tsp - Sweet basil
1 tsp - Mexican oregano (regular will work too)
2 tsp - Kosher salt
1 - 2 tsp - freshly cracked black pepper
1 - Jalapeño (diced, leave seeds in for more heat)
2-3 tbsp - Extra virgin olive oil
3 tbsp - Butter
1 tbsp - Capers
12 - Green pimento olives
1 - 2 tsp - freshly cracked black pepper
1/2 cup - Pinot Grigio or your favorite white wine
The juice of one fresh lime
The juice of one fresh lemon

The Preparation

Get all of the vegetables sliced and diced and drain the tomatoes in a colander to remove excess water. Assemble everything and arrange for easy access during the cook. I like to put the spices and herbs in small bowls for easy addition into the pot or pan.

The Cook

I like to cook this on my ceramic charcoal cooker, my large Big Green Egg is show in the picture. Cast iron pots and pans work really well on the grill. I used a 15" diameter cast iron pan for this cook. I stabilized the cooker between 350 - 400 degrees and placed the pan on the grate.

When the pan is hot add the olive oil and butter and let it melt. Then place the onions, garlic, basil, oregano, 1 tsp of salt, 1 tsp cracked pepper, olives and jalapeño in the pan. Sauté until the onions are translucent, about 3 - 5 minutes.

When the onions are translucent add the capers, yellow squash, half of the tomatoes and stir. Cook, stirring occasionally, for a couple of minutes to soften the squash. Then squeeze half of one lemon and half of one lime half over the mixture and add the pinot or white wine.

Now lay the fish on on top of the mixture and add the remainder of the tomatoes. Sprinkle with salt and pepper. Now close the top of the cooker and close the vents. Let it bake in the cooker for about 10-15 minutes or until the fish in opaque white. Serve with some white rice, this is definitely a keeper.