Pan-Fried Sole with Cucumber and Tomato Salsa

Ingredients

• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 4 (6-ounce) sole fillets, skinned
• 2 cups quartered cherry tomatoes
• 2 tablespoons capers
• ¾ cup finely chopped cucumber
• ¹/₃ cup finely chopped yellow bell pepper
• + 5 more ingredients
• • 3 tablespoons chopped fresh basil
  • 1 ½ tablespoons finely chopped shallots
  • 2 teaspoons grated lemon rind
  • 1 teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper, divided

Combine first 8 ingredients in a bowl; stir in 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes eas...

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