Grouper with Fennel and Olive Relish

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1/2 cup olive oil

1 large red onion, diced

3 fennel bulbs, trimmed, washed and thinly sliced

1 teaspoon coarse salt

2 jalapeno chiles, stemmed, seeded and minced

1/2 cup pitted black olives, roughly chopped

3 tablespoons balsamic vinegar

1/2 bunch parsley, chopped

4 to 6 (6ounce) grouper fillets, skinned

Olive oil for brushing fish

Coarse salt and freshly ground black pepper