Sauteed Cod Steaks and Tomatoes with Green Sauce

• 1/3 cup watercress leaves, washed well and spun dry
• 1/2 cup arugula leaves, washed well and spun dry
• 2 tablespoons mayonnaise
• 1 teaspoon fresh lemon juice, or to taste
• two 6-ounce cod steaks (each about 1 inch thick)
• 1 tablespoon olive oil
• 2 plum tomatoes, seeded and chopped
• 1 teaspoon balsamic vinegar

1. In a small food processor blend watercress, arugula, mayonnaise, and lemon juice until leaves are chopped fine and sauce is smooth, adding 1 to 2 teaspoons water if necessary to thin sauce to consistency of thin mayonnaise.
2. Transfer sauce to a small bowl.
3. Season cod with salt and pepper.
4. In a heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and saute fish 3 minutes, or until crisp and golden.
5. Turn fish over and saute 2 minutes more.
6. Move fish to one side of skillet and to other side add tomatoes, vinegar, and salt and pepper to taste.
7. Saute tomatoes and fish 1 minute, or until tomatoes are just wilted and fish is just cooked through and barely flakes with a fork.
8. Transfer fish with a spatula to each of 2 plates and spoon tomato mixture on top.
9. Pour some green sauce over fish and serve remaining on the side.

watercress leaves, arugula, mayonnaise, lemon juice, cod steaks, olive oil, tomatoes, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/sauteed-cod-steaks-and-tomatoes-with-green-sauce-12661 (may not work)