1/4  cup           olive oil
   4      cloves        garlic -- chopped
   2      large         onions -- chopped
   2      medium        bell pepper -- seeded and chopped
   2      stalks        celery -- chopped
   1      large         egg plant -- cut into 1/2" cubes
   1      cup           dry white wine
   1      tablespoon    Bajan seasoning -- or to taste
     1/2  teaspoon      dried thyme
                        salt, freshly ground white pepper
   1      dash          Bajan pepper sauce
   4                    tomatoes -- skinned, seeded
                        & chopped
     1/4  cup           fresh parsley -- chopped
   6                    bonito fillets
                        vegetable oil for grilling
     1/4  cup           salted butter -- melted
                        salt and freshly ground white pepper
   2      tablespoons   parsley -- chopped
   4      cups          cooked white rice -- optional
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.