Name: Seared Snapper Provençale
Yield: 4 servings (serving size: 1 fillet and about 3/4 cup tomato mixture)
Ingredients: 2 cups grape tomatoes, halved; ½ cup chopped bottled roasted red bell peppers; ¼ cup kalamata olives, pitted and coarsely chopped; 3 tablespoons chopped fresh basil; 2 tablespoons chopped shallots; 1 tablespoon balsamic vinegar; 2 teaspoons extravirgin olive oil; ¼ teaspoon salt, divided; Cooking spray; 4 (6-ounce) red snapper fillets; ¼ teaspoon black pepper

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish with remaining 1/8 teaspoon salt and pepper. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with tomato mixture.

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Seared Snapper Provençale

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