For fish: Four 6 ounce fish fillets 1 Tablespoon olive oil
For salsa: 3 red peppers 2 garlic cloves, minced 10 basil leaves, torn 1 Tablespoon red wine vinegar 3 Tablespoons olive oil Salt and pepper Lime
For salsa: Grill, peel, seed and dice the peppers. Combine peppers, garlic, basil, vinegar and oil in a small bowl. Salt and pepper to taste.
Prepare grill. Brush fillets with oil on both sides. Season fish on both sides with salt and freshly ground black pepper. Grill until opaque, about 3 minutes per side, or until fish flakes easily with a fork. Squeeze lime juice over top of fish. Spoon salsa on top of fish and serve.