Fish With Tomato Salsa

• 2 teaspoons olive oil
• 10 ounces flounder or sole
• 1 tablespoon white-wine vinegar plus 2 teaspoons 4 scallions
• 1 small clove garlic
• 1 or 2 sprigs fresh basil to equal 1 tablespoon chopped
• 1 pound ripe red and yellow tomatoes, or just red tomatoes
• A few shakes salt
• Freshly ground black pepper
• 4 scallions

1. Heat a large nonstick pan until hot; reduce heat to medium-high, and add the 2 teaspoons of olive oil.
2. Wash and dry fish, and saute it on each side until it begins to take on a little color.
3. Cook one or two minutes at most.
4. Remove pan from heat, spoon 1 tablespoon of vinegar over fish, and set aside.
5. Wash and mince scallions; mince garlic; wash, dry and chop basil.
6. Place ingredients in a flat dish large enough to hold fish, and mix with remaining 2 teaspoons vinegar.
7. Chop tomatoes, add to serving bowl and mix.
8. Spoon mixture to the side, and place fish in bottom of dish, spooning tomato salsa over it.
9. Season with salt and pepper.

olive oil, flounder, whitewine vinegar, clove garlic, basil, red, salt, freshly ground black pepper, scallions

Taken from cooking.nytimes.com/recipes/5801 (may not work)