Active Time

　　15 min

　　Total Time

　　25 min

　　

Ingredients

Makes 2 servings

　　2 tablespoons extra-virgin olive oil

　　1 (1-lb) piece grouper or red snapper fillet (3/4 inch thick), skinned and halved crosswise

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　1/2 cup coarsely chopped tomato

　　1 small garlic clove, minced (optional)

　　2 tablespoons thinly sliced fresh basil

　　Accompaniment: fresh corn spoon bread

　　

Step 1

Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.

　　

Step 2

Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes.