3/4 c. extra virgin olive oil
1 tsp. soy sauce
4 (8 oz.) red snapper fillets
1 clove garlic, minced
1 (4 1/4 oz.) can chopped black olives, drained
1/4 c. tomato paste
1/4 cup white wine
1 tsp. lemon juice
salt and pepper, to taste

Mix 1/2 cup olive oil and soy sauce. Drizzle over the fish. Marinate 30 minutes. Meanwhile, heat remaining 1/4 cup olive oil in heavy medium size skillet over medium low heat. Add the garlic and sauté until lightly browned, about 2 minutes. Add the olives, tomato paste and 1/4 cup wine.

Cook until thickened, stirring occasionally, about 5 minutes. Stir in lemon juice and season sauce with salt and pepper.

Preheat barbecue on medium high heat or preheat broiler if you do not have a barbecue.

Cook fish just until opaque and fish is flaky, turning once. This should take about 9 minutes per inch of thickness.

Serve immediately on warm plates with the warm olive sauce.

May be served over pasta.