Haddock with Tomatoes, Capers and Balsamic Vinegar

Fish...the original fast food!!  Seriously, this dish does not get any easier. It takes about 6 minutes to put the whole thing together. I used haddock here, but Tilapia, barramundi, wahoo would all be nice. Be sure you use a fishmonger that sources from sustainable fisheries. What do you think about having fresh seafood on our list of thoughtfully curated goods?

A 1 pound piece of fish of your choice...a lightly flavored fish is nice here
1 Roma tomato
1/2 yellow tomato or another Roma tomato
About 5 large capers, split lengthwise, or 1 Tbsp. regular capers, rinsed
3 cloves garlic, minced
1 Tbsp. olive oil
about 2 tsp. balsamic vinegar
Salt and freshly ground black pepper

Put the oil in a saute pan and put on high heat until the oil starts to shimmer. Put in the chopped tomatoes (careful, the water in the tomatoes will cause the oil to spatter) toss in the pan a few times, turn the heat down to medium and add the capers, garlic and balsamic vinegar. Toss it all together so the flavors blend and the tomatoes start to get a little softer. Move the tomatoes and capers to the side and put the fish in skin side up.

Cook on medium high heat for about 2 minutes, then turn and cook another couple of minutes until the fish is cooked through and begins to look flaky (if you are using a flaky fish). Cooking time depends on how thick your fish is and what kind of fish you are using, so keep your eye on it. When the fish is finished cooking, remove it to a platter, top with tomato caper mixture and serve. We love  this with brown rice.

Serves 2 - easily doubled