Place chopped tomato in a colander; sprinkle with 1/4 teaspoon salt, and toss tomatoes gently. Let tomatoes drain for 30 minutes.
Combine tomato, vinegar, and next 4 ingredients (vinegar through garlic) in a bowl; stir well. Let stand at room temperature 30 minutes.
Place fish on a jelly-roll pan coated with cooking spray, and sprinkle grated lemon rind, 1/4 teaspoon salt, and pepper over fish. Broil 8 minutes or until fish flakes easily when tested with a fork. Serve with tomato coulis.