Whisk egg mixture over low heat. When creamy, slowly add butter to mixture. Grill fish for approximately 5 minutes on each side. Top with crab and Hollandaise Sauce. Coat bell peppers with remaining honey mixture and grill with fish until tender, turn peppers often to avoid burning.
Fish is done when it flakes easily when tested with a fork.
6 ingredients in a microwave safe 10-inch diameter glass pie plate. Cover with waxed paper and microwave on high for 1-2 minutes. Stir and cook for 2 additional minutes or until the fish flakes. Remove from microwave and top with cilantro and olives. Place fish in marinade and refrigerate for at least one hour, turning occasionally.