1. In a small bowl combine tomatoes, lime juice, 1 tablespoon of the olive oil, parsley, garlic and hot pepper sauce. Cover and refrigerate for 2 to 12 hours.
2. Preheat the grill to medium. Rinse fish; pat dry with paper towels. Cut into 4 serving size pieces. Brush fish with remaining 1 tablespoon of olive oil. Grill fish for 7 to 9 minutes or until fish flakes with a fork (145°F), turning once. Serve with tomato mixture.