Orange Roughy with Warm Tomato Salad

Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon chopped fresh basil
• 2 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon minced garlic
• 4 (6-ounce) orange roughy fillets
• 1 (1-pint) package grape tomatoes, halved (about 1 3/4 cups)
• 2 tablespoons chopped green onions
• 1 tablespoon chopped fresh parsley
• Cooking spray

Preparation

1. Combine first 7 ingredients in a small bowl; stir with a whisk. Pour 1/2 of vinegar mixture into a large heavy-duty zip-top plastic bag; add fish. Seal bag, and marinate in refrigerator 30 minutes, turning bag occasionally.
2. Combine tomato, green onions, and parsley in a large bowl. Stir remaining vinegar mixture into tomato mixture. Set aside.
3. Preheat broiler.
4. Remove fish from marinade; discard marinade. Place fish on a broiler pan coated with cooking spray. Using a slotted spoon, spoon tomato mixture evenly over fish, reserving vinegar mixture. Broil 10 minutes or until fish flakes easily when tested with a fork.
5. Place fillets on individual serving plates; spoon 1 tablespoon reserved vinegar mixture over each fillet.