Grilled Mahimahi With Tomato Vinaigrette

• 6 medium tomatoes, sliced
• Olive oil-flavored cooking spray
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 tablespoon capers, drained
• 6 (4-ounce) mahimahi fillets (1/2 inch thick)

1. Preheat broiler.
2. Arrange tomato slices on a large baking sheet. Coat slices with cooking spray, and broil 3 inches from heat 6 to 8 minutes or until browned.
3. Position knife blade in food processor bowl; add tomato, vinegar, and next 3 ingredients. Process until smooth, stopping once to scrape down sides. Add capers, and set aside.
4. Prepare grill.
5. Coat grill rack with cooking spray. Place on grill over medium-hot coals (350u0b0 to 400u0b0). Place fillets on rack; grill, covered, 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter; top evenly with vinaigrette.

tomatoes, olive oil, balsamic vinegar, olive oil, sugar, black pepper, capers, mahimahi

Taken from www.myrecipes.com/recipe/grilled-mahimahi-with-tomato-vinaigrette (may not work)