Grilled Mahi-Mahi With Escabeche Sauce

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1 medium red pepper, sliced thinly

1 medium green pepper, sliced thinly

1 small red onion, sliced thinly

2 garlic cloves, sliced thinly

6 pitted black olives, sliced

6 pitted green olives, sliced

3 tablespoons capers

1/4 cup brine from olives

1 tablespoon chopped flat-leaf parsley

1/2 cup tomato juice

3 tablespoons sherry vinegar

3 tablespoons extra-virgin olive oil

4 (8-ounce) pieces mahi-mahi or similar fish

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

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