Pan-Roasted Fish with Mediterranean Tomato Sauce

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 1.5 teaspoons butter 
• 1 tablespoon canola oil 
• 1.5 tablespoons capers 
• 0.3 teaspoon pepper red crushed
• 1 tablespoon dijon mustard 
• 1.5 tablespoons chives fresh minced
• 1.5 tablespoons flat-leaf parsley fresh chopped
• 1 tablespoon tarragon fresh minced
• 3  garlic cloves minced
• 0.8 teaspoon kosher salt divided
• 1.5 tablespoons olive oil 
• 2 cups plum tomatoes seeded chopped
• 24 ounce yellowtail snapper fillets 

Equipment

• frying pan

Directions

1. Heat olive oil and butter in a medium skillet over medium-high heat.
2. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in capers, Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally.
3. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; keep warm.
4. Heat canola oil in a large nonstick skillet over medium-high heat.
5. Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper.
6. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness.
7. Serve fish with the sauce.