Sauteed Sea Bass on Bruschetta

• two 28-cans whole tomatoes, drained, seeded, and cut into 1/4-inch dice
• 3/4 cup loosely packed fresh coriander sprigs, washed well, spun dry, and chopped
• 3 tablespoons minced shallots
• 1/2 teaspoon freshly grated orange zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons red-wine vinegar
• 4 diagonal 1/4-inch-thick slices fat-free French or Italian bread (about 4 ounces total), toasted lightly
• four 4-ounce sea bass, flounder, or sole fillets
• 2 tablespoons all-purpose flour
• 1 tablespoon unsalted butter
• 2 tablespoons fresh orange juice

1. In a bowl stir together tomatoes, coriander, shallots, zest, lemon juice, vinegar, and salt and pepper to taste.
2. Drain mixture in a sieve set over a bowl 10 minutes, reserving liquid, and divide among toasts, spreading to cover.
3. Season fish with salt and pepper and dredge in flour to coat, shaking off excess.
4. In a large non-stick skillet heat butter over moderately high heat until foam subsides and cook fish 3 minutes on each side, or until just cooked through.
5. Arrange 1 fillet over each bruschetta and keep warm.
6. Add reserved tomato liquid and orange juice to skillet and boil until reduced to about 1/4 cup.
7. Pour sauce over fish.

tomatoes, fresh coriander sprigs, shallots, freshly grated orange zest, lemon juice, redwine vinegar, italian bread, flour, unsalted butter, orange juice

Taken from www.epicurious.com/recipes/food/views/sauteed-sea-bass-on-bruschetta-14428 (may not work)