2 tablespoons grapeseed oil, or other neutral oil
1 cup cherry tomatoes, halved
3 tablespoons lime juice
2 tablespoons chopped parsley
Pat the fish dry gently with a paper towel and season with salt and pepper. Heat 1 tablespoon of the grapeseed oil in a nonstick pan over medium high heat until hot but not smoking. Place the fish in the pan, skin side down and cook for 3 minutes or until fish no longer sticks to the pan. Flip the fish, reduce the heat to medium low and cook for an additional 2 minutes. Remove the cooked fish from the pan, and let rest on a paper towel for a few minutes. In the same pan, cook the tomatoes, stirring gently, for 1 or 2 minutes, just until they barely begin to soften. Add the parsley and lime juice and then remove from heat. Top the fish with some of the cherry tomatoes to serve.
(Recipe adapted from Frank Castleton’s version served at Grace Bay Club in Turks and Caicos.)