4 (8 oz.) Wahoo fillets
Salt and freshly ground black pepper
Vita Olive oil
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
1/2 an onion, finely chopped
2 tablespoon capers, drained
1/2 cup pitted kalamata olives
1 lemon, zested and juiced
2 teaspoons finely chopped fresh oregano leaves
1/4 cup chopped flat-leaf parsley
Heat the grill to high. Brush both sides of the wahoo fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).
While the fish is grilling, heat olive oil in a large sauté pan over medium heat. Sweat the onions until translucent then add the garlic and tomatoes and cook until slightly soft. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the wahoo to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.