Seared Snapper Provençale

• 2 cups grape tomatoes, halved
• 1/2 cup chopped bottled roasted red bell peppers
• 1/4 cup kalamata olives, pitted and coarsely chopped
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped shallots
• 1 tablespoon balsamic vinegar
• 2 teaspoons extravirgin olive oil
• 1/4 teaspoon salt, divided
• Cooking spray
• 4 (6-ounce) red snapper fillets
• 1/4 teaspoon black pepper

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. Sprinkle fish with remaining 1/8 teaspoon salt and pepper. 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. Serve with tomato mixture.

grape tomatoes, red bell peppers, kalamata olives, fresh basil, shallots, balsamic vinegar, extravirgin olive oil, salt, cooking spray, red snapper, black pepper

Taken from www.myrecipes.com/recipe/seared-snapper-provenale (may not work)