Seared Snapper Provencale

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


Combine first 7 ingredients in a bowl; sprinkle with 1/8 teaspoon salt. Toss well.

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.
from Cooking Light.