4 - 4 oz fillets of fresh firm fish such as halibut, tuna, salmon, tilapia, swordfish or cod
1 1/2 C assorted heirloom tomatoes cut into 1" pieces
1 C assorted baby squash cut into 1" pieces
3 T fresh coarsely chopped parsley
1 small shallot, thinly sliced
2 T of The Olive Bin's Neapolitan Herb Dark Balsamic Vinegar or Lavendar Balsamic Vinegar
2 + 1 T of any of The Olive Bin's Extra Virgin Olive Oil
Sea salt and fresh ground pepper to taste
Place a heavy sauté pan over medium heat. Add 1 T of olive oil to the hot pan along with the sliced shallot and squash. Sauté for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite.
Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley - set aside.
Rub the fillets with 1 T of olive oil and season evenly with salt and pepper.
To the same pan, add the fillets and sear until just cooked through.
Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve.
