It's all about the sauce!  Can't get grouper, don't like it, well no need to worry, this sauce goes great on any white fish, such as cod, white fish, red snapper etc.  The only fish I wouldn't use would be salmon.  To me, salmon and tomatoes do not mix.  We were fortunate enough to have fresh caught grouper while in Florida.  Hubby went out fishing with 3 friends.  They caught enough for everyone and then some.  The sauce that I came up with originated from a recipe magazine that I picked up while there.  You know the drill, I made several changes and prayed it was a hit, and my prayer was answered.  I think you will enjoy this as much as our friends did.  Now for some newsy news.  We have been working on a new Internet store, and it has been launched.  You can find the link to it on my website www.sandiesgalley.com.  While you are there if you would like a picture of this fabulous dish, just shoot me an email.  I am also starting on my second cookbook, which will be bigger and better yet, with colored pictures to boot.  See you next time with yet another new dish to serve up for spring! 

Sassy Sauced Grilled Grouper
 
4- 5oz. grouper fillets
Sea salt and freshly ground pepper
1/2 tsp. Cajun seasoning
3 T. extra virgin olive oil
3 cloves garlic, minced
2- 14.5 oz cans diced tomatoes with garlic, basil and oregano
1 tsp. sugar
1 T. capers, rinsed
1 T. green olive juice, or 1/3 c. chopped olives of your choice
3 T. coarsely chopped basil
1 T. red wine, Malbec, or Pinot Noir
Fontinella cheese, grated
 
Pre-heat grill on high.
 
Dry fillets off with a paper towel.  Brush olive oil on both sides then sprinkle both sides with salt, pepper and Cajun seasoning. Place on hot grill, cook for about 7 minutes on each side, or until flaky.  Meanwhile, using a sauce pan add all the ingredients except the cheese. Heat over medium heat for about 8 minutes.  Sauce should reduce and thicken, then turn down to simmer.  When the grouper is done, add it to the sauce and spoon some of the sauce on top.  Simmer for about 2 minutes.  Remove fillets with spatula, place on serving dish, top with grated Fontinella cheese.