Orange Roughy With Warm Tomato Salad

• 1/4 cup balsamic vinegar
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon chopped fresh basil
• 2 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon minced garlic
• 4 (6-ounce) orange roughy fillets
• 1 (1-pint) package grape tomatoes, halved (about 1 3/4 cups)
• 2 tablespoons chopped green onions
• 1 tablespoon chopped fresh parsley
• Cooking spray

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

balsamic vinegar, chicken broth, fresh basil, olive oil, mustard, red pepper, garlic, orange roughy fillets, grape tomatoes, green onions, parsley, cooking spray

Taken from www.myrecipes.com/recipe/orange-roughy-with-warm-tomato-salad (may not work)