2 pounds bass 8 tablespoons oil 1 tablespoon lime juice 2 onions, sliced 3 garlic cloves, crushed 4 tomatoes, chopped 1/2 cup green olives, sliced 1/4 teaspoon salt 1/8 teaspoon pepper 

Brush bass with half of the oil then sprinkle with lime juice, including the cavity if using whole fish. Place in a well-oiled grill basket or on oiled aluminum foil with holes poked in it; place on the grill. Cook over moderately high heat until done. Meanwhile, heat the remaining half of oil in a saucepan. Sauté sliced onions and crushed garlic cloves until tender; stirring occasionally. Mix in chopped tomatoes and sliced green olives; continue cooking over medium heat for 6 to 8 minutes, or until slightly thickened. Season with salt and pepper. Serve over the grilled fish. Serves 4.