Grilled Grouper With Orange Supremes & Orange-Caper Aioli

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The aioli:

1/2 cup mayonnaise

-- Zest of 1/2 orange (see Note)

1 tablespoon fresh squeezed orange juice

1 1/4 teaspoons minced garlic

1 tablespoon chopped capers

-- Kosher salt, if needed, and ground black pepper, to taste

The fish:

4 grouper fillets, about 1 to 1 1/2 inches thick, about 5 to 6 ounces each

3 tablespoons olive oil + more for oiling the grill

1 orange, cut into supremes (see Note)

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