1 Grouper Fillet, or substitute any firm fresh Florida fish   
1/3 Cup White Wine Vinegar
1 Cup Olive Oil   
1/3 Cup Pimento Stuffed Olives, sliced
1 Med. Onion, halved and thinly sliced  
Salt to taste
1 Clove Garlic, crushed  
White Pepper to taste
1 Bay Leaf  
2 Cups Flour
1/8 Tsp Cracked Peppercorns
 
Place the onions, garlic, bay leaf, cracked peppercorns and white-wine vinegar in a non-reactive pan. Bring to a simmer and cook until the onions are tender. Remove from heat, add the olives and set aside to cool to room temperature. Cut the fish in pieces 1½ to 2 inches square, and ¼ to ½ inchese thick. Season the fish with salt and white pepper. Dredge in flour, and shake off the excess. Place enough of the olive oil to thinly coat a fry pan. Heat olive oil until just starting to smoke. Sauté pieces of fish until brown on both sides. As the pieces of fish finish, transfer them to a non-reactive dish. When all of the fish is in the dish, pour the onion-olive mixture over the fish. Pour remaining olive oil over the top. Marinate at least 2 hours, or chill overnight. Serve at room temperature or slightly chilled.