Tomato caper salsa for scallops or fish
Posted by Mama
1 1/4 c. Seeded and chopped ripe plum tomatoes
1/4 c. Kalamata olives, halved (did not use)
1 large garlic clove, minced
2 T. Minced fresh chives
2 T. Chopped fresh basil
1 T. Olive oil
1 T. Capers, drained
2 t. Lemon juice
8 six ounce red snapper filets or 2 pounds large scallops
2 T. Olive oil
Kosher salt
Black pepper
To make salsa, in a medium bowl, combine tomatoes, (olives), garlic, chives, basil, 1 T. olive oil, capers, and lemon juice. Cover salsa with plastic and let stand for 30 minutes at room temperature. Salt and pepper fish, grill or sauté. Top with salsa and serve.