Pan-Roasted Fish with Mediterranean Tomato Sauce

1 1/2 tablespoons olive oil
1 1/2 teaspoons butter
2 cups chopped seeded plum tomato
1 1/2 tablespoons capers
1 tablespoon Dijon mustard
3 garlic cloves, minced
1 1/2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons minced fresh chives
1 tablespoon minced fresh tarragon
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper
1 tablespoon canola oil
4 (6-ounce) yellowtail snapper fillets, skin on

1. Heat olive oil and butter in a medium skillet over medium-high heat. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in capers, Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; keep warm.

2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness. Serve fish with the sauce.

Calories: 282, Fat: 12.4g, Saturated fat: 2.6g, Monounsaturated fat: 7g, Polyunsaturated fat: 1.8g, Protein: 36.1g, Carbohydrate: 5.2g, Fiber: 1.4g, Cholesterol: 67mg, Iron: 0.8mg, Sodium: 611mg, Calcium: 26mg

***Try less capers next time in ratio to the tomatoes.  The capers were a little over-powering