Roasted Red Snapper with Cherry Tomato Salsa

• 2 tablespoons olive oil
• 2 tablespoons chopped fresh basil
• 1 tablespoon fresh lime juice
• 1 cup small cherry tomatoes, halved
• 1/3 cup chopped red onion
• 1 teaspoon minced jalapeno chili with seeds
• 1 teaspoon honey
• 4 3- to 4-ounce red snapper fillets

1. Preheat oven to 400F.
2. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend.
3. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish.
4. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeno and honey into dressing in medium bowl.
5. Season salsa with salt and pepper.
6. Lightly brush small baking sheet with oil.
7. Sprinkle both sides of fish with salt and pepper.
8. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing.
9. Roast fish until just opaque in center, about 10 minutes.
10. Transfer fish to 2 plates.
11. Spoon salsa alongside and serve.

olive oil, fresh basil, lime juice, cherry tomatoes, red onion, jalapeno chili, honey

Taken from www.epicurious.com/recipes/food/views/roasted-red-snapper-with-cherry-tomato-salsa-5361 (may not work)