Pan-Roasted Fish with Mediterranean Tomato Sauce

Directions

1. 1
   Heat olive oil and butter in a medium skillet over medium-high heat.
2. 2
   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.
3. 3
   Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; keep warm.
4. 4
   Heat canola oil in a large nonstick skillet over medium-high heat.
5. 5
   Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper.
6. 6
   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.
7. 7
   Serve fish with the sauce.