Seared Snapper Provençale

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon pepper black
• 2 teaspoons olive oil extravirgin
• 3 tablespoons basil fresh chopped
• 2 cups grape tomatoes halved
• 0.3 cup kalamata olives pitted coarsely chopped
• 24 ounce snapper fillets red
• 0.5 cup bottled roasted bell peppers red chopped
• 4 servings try build-a-meal 
• 0.3 teaspoon salt divided
• 2 tablespoons shallots chopped

Equipment

• bowl
• frying pan

Directions

1. Combine first 7 ingredients in a bowl; sprinkle with 1/8 teaspoon salt. Toss well.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Sprinkle fish with remaining 1/8 teaspoon salt and pepper.
4. 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.
5. Serve with tomato mixture.