Serve with steamed red potatoes tossed with olive oil and Parmesan cheese. Herbes de Provence is a blend of dried herbs commonly used in southern France. It usually contains basil, fennel, lavender, marjoram, rosemary, and sage.
Combine first 7 ingredients in a medium bowl. Cover and chill 20 minutes.
Sprinkle fish with herbes de Provence and 1/4 teaspoon salt. Place fish on a grill rack coated with cooking spray; cook 3 minutes on each side or until fish is medium-rare or desired degree of doneness. Serve fish with tomato mixture. Garnish with chives, if desired.