Grilled Mahi-Mahi With Escabèche Sauce

Prep :15 minutes  ... Cook : 20 minutes

1 ................medium red pepper, sliced thinly
1 ................medium green pepper, sliced thinly
1 ................small red onion, sliced thinly 
2 ................garlic cloves, sliced thinly
6 ................pitted black olives, sliced
6 ................pitted green olives, sliced
3 ...............tablespoons capers
1/4 ............cup brine from olives
1 ...............tablespoon chopped flat-leaf parsley
1/2 ............cup tomato juice
3 ...............tablespoons sherry vinegar
3 ...............tablespoons extra-virgin olive oil
4 ...............(8-ounce) pieces mahi-mahi or similar fish
1/2 ............teaspoon salt
1/2 ............teaspoon freshly ground pepper

1.           Stir together first 12 ingredients in a bowl, and refrigerate until needed.
2.          Season fish on both sides with salt and pepper. Coat a grill tray with cooking spray, and place on grill rack. Heat, covered with grill lid, over hot coals (400º-500º) for 10 minutes. Place fish on tray, and grill over medium-high heat 8 minutes on each side. Serve fish hot, topped with cold or room-temperature sauce.