snapper fillets with leeks and tomatoes

serves 2

ingredients:

• 2 (5-6 ounce) snapper fillets (i used frozen ones and worked really well)
• 3 tablespoons olive oil
• 2 medium leeks (white and pale green parts only), thinly sliced
• 2 large garlic cloves, chopped
• 1/2 pound plum tomatoes, chopped
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried (optional)
• 1 teaspoon balsamic vinegar
• salt and black pepper

steps:

1. thaw fish pieces at room temperature if using frozen fillets.
2. sprinkle salt and black pepper on both sides of each fillet. set aside for use later.
3. heat oil in a skillet over medium heat. saute garlic and leeks in skillet until tender, about 6 minutes. then add tomatoes and tarragon, stir mixture until tender, about another 2 minutes. add vinegar, stir, and add salt, black pepper to taste. remove sauce from skillet and set aside for use later.
4. heat oil in a skillet over medium high heat. slide fillets into skillet and cook for about 2 minutes on one side. flip fillets and cook for another minute on the other side. then spoon the tomatoes leek sauce over the fillets and let cook for another 1 to 2 minutes over medium heat.
5. serve fillets over steamed rice or over a bed of salad greens.