1Thaw fish, if frozen. For grilling, preheat coals to medium-hot while preparing beans and fish.
2In a medium skillet, cook the garlic in the 1 tbsp hot oil for 15 seconds. Stir in the undrained tomatoes and the sage. Bring to boiling. Reduce heat and simmer,uncovered, for 5 minutes. Stir in beans; heat through.
3Meanwhile,rinse fish; pat dry with paper towels. Cut fish into 4 serving size portions. Brush both sides of fish with the 2 tsp oil and the lemon juice; sprinkle with the pepper.
4Spray an unheated grill rack or grill basket with non stick coating. Place fish steaks on grill rack or in basket. Grill on an uncovered grill directly over medium coals until fish flakes easily when tested with fork, turning once. (Allow 4 to 6 minutes per 1/2 in thickness of fish) Or to broil fish, place on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2 inch of thickness of fish.
5To serve, remove the skin from fish. Spoon bean mixture on each serving plate and top with fish. If desired, garnish with additional sage.