- 2 tablespoons extra-virgin olive oil
- 1 (1 pound) fillet grouper or red snapper (3/4 inch thick), skinned and cut into serving pieces
- 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
- 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.
- 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.