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Grilled Fish Veracruz


      2 pounds firm fish fillets, or 2 whole fish (2-3 pounds each)
      vegetable oil
      lime juice
      4 tablespoons vegetable oil
      3 garlic cloves, minced
      2 onions, sliced
      4 peeled, quartered large tomatoes
      1/2 cup green olives, sliced
      fresh ground black pepper


    Brush fish with oil and sprinkle with lime juice, including cavity if using whole fish.  Place in a well-oiled grill basket or on oiled aluminum foil with holes poked in it and  placed on the grill. Cook over moderately high heat until thickest part of fish is done.  Meanwhile, make the sauce. Heat 4 tablespoons oil in a saucepan. Saute onions and garlic  in it until tender, stirring occasionally. Mix in tomatoes and olives and continue cooking  over medium heat 6-8 minutes, or until slightly thickened. Season to taste with salt and  pepper. Remove from heat and reserve; reheat when ready to serve.

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