Pat fillets dry with paper towels and let stand at room temp for 10 minutes. Meanwhile, coat cold cooking grate of grill with cooking spray and preheat grill to 400F.
Brush both sides of fish with EVOO and sprinkle with salt and pepper. Place fish on grate, and grill, covered with grill lid, 4 minutes or until grill marks appear and fish no longer sticks to grate.
Carefully turn fish over, using a metal spatula, and grill, without grill lid, 2 minutes or just until fish separates into moist chunks when gently pressed. Serve with strawberry-blueberry relish.
Strawberry-Blueberry Relish: Bring first 5 ingredients to a boil in a small saucepan over medium high heat; reduce heat to low and simmer, stirring occasionally, 5 minutes. Add jalapeno and simmer, stirring occasionally, 5 minutes. Remove from heat and let stand 30 minutes. Stir in lime juice.
Stir together strawberries and next 4 ingredients in a medium bowl. Add vinegar mixture and stir to coat. Serve immediately or chill in an airtight container up to 2 days.

Triggerfish Recipes