Time: 30 min
1/4 cup sun-dried tomatoes
4 tablespoons butter
1 clove garlic, crushed
2 tablespoons chopped fresh thyme
1 tablespoon hot sauce (0ptional)
1 cup drained pickled vegetables
1/2 cup pimiento-stuffed olives (optional)
A generous handful of flat-leaf parsley
1/4 cup extra-virgin olive oil
Four 6- to 8-ounce fillets grouper, wahoo, mahi-mahi or halibut
2 T melted butter
Old Bay Seasoning
4 kaiser rolls, split
Bibb or butter lettuce leaves
Preheat grill medium-high heat.
In a small bowl, cover the sun-dried tomatoes with boiling water and let stand for 10 minutes. In a small saucepan, melt the butter with the garlic; season with the thyme and stir in the hot sauce.
Using a food processor, pulse the sun-dried tomatoes, pickel veggies, olives and parsley into a fine relish. Transfer to a bowl and stir in olive oil.
Brush the fish on both sides with the butter and sprinkle with Old Bay and a little pepper. Place on the grill and cook, basting with more butter, for 3 minutes on each side. Toast the rolls on the grill. Slather the rolls with the relish, a slice of grilled fish and lettuce.
From: Rachael Ray online