Pan-Roasted Fish with Mediterranean Tomato Sauce
INGREDIENTS
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1 1/2 tablespoons olive oil
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1 1/2 teaspoons butter
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2 cups chopped seeded plum tomato
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1 1/2 tablespoons capers
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1 tablespoon Dijon mustard
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3 garlic cloves, minced
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1 1/2 tablespoons chopped fresh flat-leaf parsley
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1 1/2 tablespoons minced fresh chives
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1 tablespoon minced fresh tarragon
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3/4 teaspoon kosher salt, divided
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3/4 teaspoon freshly ground black pepper, divided
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1/4 teaspoon crushed red pepper
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1 tablespoon canola oil
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4 (6-ounce) yellowtail snapper fillets, skin on
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