Place fish fillets in the marinade and cove with plastic wrap. Refrigerate for 1 hour. Remove from marinade and place on medium hot grill. Baste as desired. This marinade is great for thick fillets like halibut, tuna, scrod or snapper.
Olives are good as are a few capers.
They should be cooked through, but not soft and mushy. Drain the potatoes and place in a large bowl. Cover with aluminum and refrigerate until chilled through. Chop the onions and peppers, toss together and set aside. Peel the potatoes and cut into cubes a bit smaller than an inch.