Grilled Grouper with Tomato Basil & Feta Topping

This recipe is based on one found in AllRecipes.com - Feta Tomato-Basil Fish. That recipe is a bit general, so here is what I did. I grilled the grouper on the Big Green Egg and then I used the broiler to finish off the topping and melt the feta cheese a little. Here is how it went:

INGREDIENTS
Grilled Fish:
    2 garlic cloves, minced    1 tsp. kosher salt
    6 Tbs Rice Wine Vinegar
    4 Tbs Olive Oil
    3 pounds fresh Grouper fillets

Topping:
    2/3 c. chopped onion
    2 garlic clove, minced
    2 Tbs. olive oil
    3 (14.5 ounce) cans Italian diced tomatoes, drained
    2 Tbs. minced fresh basil
    1/2 pound crumbled feta cheese


DIRECTIONS
Prepare the fish:
Give the fish fillets a quick rinse and pat dry. Place them on a non-reactive dish or lined sheet pan. (We do not want any metal taste imparted to the fish while it marinates).

Mix the first 3 ingredients in a glass or other non-reactive bowl, then whisk in the olive oil. Apply this to the fillets and make sure that they are well covered. Cover tightly and return to the fridge. Marinate for 30 minutes.

Prepare a fire in your grill suitable for grilling fish; which for me means a nice bed of fully lit coals and the dampers adjusted to give a medium-high heat.

Tomato Basil Topping:
In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Grill the Fish:
Remove the fish from the fridge about 10 minutes before cooking to allow it to warm up a bit. This shortens the thermal journey it must take while over the coals, lessening the moisture that is lost during grilling.

I cook this fish right on the grill grates, but in order to do that you have a few things ready:
     Two really good and wide spatulas turning the fish,
     A small bowl of oil and a folded paper towel,
     A pan prepared for the broiler (lined with foil, perhaps)
      
but the most important thing is to have everything in place before you start grilling.

Just before placing the fish in the grates, take the paper towel and dip it in the oil and put a coating of oil on the grates. (If the oil immediately flames up on the grate, your fire is too hot). Place the fillets on the grate and close the lid. Wait about 3 minutes and check them. If the edges look done, it is time to flip them, if not close the cooker and wait another minute and check again. Gently use the two spatulas and turn each fillet over. Close the top and cook an additional 3-4 minutes. When the fillets are almost done, but not done all the way through, remove them from the grill and place them onto your prepared broiling pan.

Broiling:
Turn on the broiler and place the rack so that the fish in the broiling pan will be about 3-4 inches from the heat. Top each of the fillets with some of the tomato basil mixture. Top that with the feta cheese and then broil until the cheese softens and brown a bit and the fish is just done all the way through, about 4-5 minutes.

Remove the fillets to a warmed serving plate and enjoy!