Light the grill or charcoal 1 hour before cooking. In a saute pan, heat the olive oil and saute the garlic until lightly browned. Add the onion and bell peper, and celery and saute for 10 minutes. Add the eggplant (I didn't include as I didn't have any) , white wine, and thyme, and Bajan seasoning. Season with salt, pepper, and Bajan pepper sauce and simmer 15 minutes. Stir occasionally to prevent sticking and ensure even cooking [be sure wine doesn't all boil away]. Add the tomatoes and chopped parsley, adjust the seasonings, and heat only long enough for all to be hot.

Make a marinade of a equal parts of lime juice (we used key limes), olive oil, a bit of dill and a bit of rosemary. Marinate fish for about 15 minutes. When the grill is ready, brush the rack with oil. Grill fish about 4 minutes on each side (depends on the thickness of the fish).

To serve, put a scoop of rice on each plate, top with the Andalouse sauce and then the fish.