Orange Roughy with Warm Tomato Salad

Ingredients

• 0.3 cup balsamic vinegar 
• 0.5 teaspoon pepper red crushed
• 1 teaspoon dijon mustard 
• 0.3 cup less-sodium chicken broth fat-free
• 1 tablespoon basil fresh chopped
• 1 tablespoon parsley fresh chopped
• 0.5 teaspoon garlic minced
• 1.8 cups package grape tomatoes halved (1-pint)
• 2 tablespoons green onions chopped
• 2 teaspoons olive oil 
• 24 ounce orange roughy fillets 

Equipment

• bowl
• whisk
• broiler
• ziploc bags
• slotted spoon
• broiler pan

Directions

1. Combine first 7 ingredients in a small bowl; stir with a whisk.
2. 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.
3. Combine tomato, green onions, and parsley in a large bowl. Stir remaining vinegar mixture into tomato mixture. Set aside.
4. Preheat broiler.
5. Remove fish from marinade; discard marinade.
6. 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.
7. Place fillets on individual serving plates; spoon 1 tablespoon reserved vinegar mixture over each fillet.