Ingredients

• 2 small to medium-sized wahoo fillets
• canola oil
• salt and pepper to taste
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 14.5-ounce can fire-roasted diced tomatoes
• 1/2 cup kalamata olives, pitted and diced
• 1/2 cup manzanilla olives, pitted and diced

Instructions

1. Heat the grill to high.
2. Brush both sides of the fillets with canola oil. Season with salt and pepper, to taste.
3. Place fish on the grill and immediately turn the dials to low. Close the cover.
4. Cook the fillets on the grill for about 4 to 6 minutes per side until done.
5. While the fish is grilling, heat the olive oil in a large sauté pan over medium heat.
6. Add the garlic and cook for 1 minute.
7. Add the tomatoes and olives and cook until heated through.
8. Plate fish and spoon sauce over it. Serve.