Tomato relish adds a cooling touch to hot-off-the-grill rockfish.

Grilled Rockfish with Tomato Relish

1 cup olive oil - divided use
2 cloves garlic, crushed
1 teaspoon dried thyme
3/4 teaspoon salt - divided use
3/8 teaspoon ground black pepper - divided use
2 1/2 pounds whole rockfish*, cleaned and gutted
1 red onion, peeled and diced
1 tomato, seeded and diced
2 tablespoons white wine vinegar

1. Mix together half oil, garlic, thyme, two-thirds salt and two-thirds pepper; rub mixture onto inside and outside of fish. Marinate for 1 hour.
2. In a medium bowl, mix together onion, tomato, remaining olive oil, vinegar, salt and pepper; set aside.
3. Place fish on a hot grill. Cook 5 to 8 minutes on each side, basting frequently with marinade.
4. Serve with tomato/onion mixture.

Makes 6 servings.

* Rockfish, also called Pacific snapper, is sold whole in large grocery stores and seafood markets. If rockfish is not available, substitute trout or other firm-fleshed white fish that is sold whole.