• Fast
• Healthy

Ingredients

1. 4 medium tomatoes—peeled, seeded and cut into 1/2-inch dice
2. 1/2 small red onion, minced
3. 2 tablespoons finely chopped basil
4. 3 tablespoons extra-virgin olive oil
5. Four 6-ounce, skin-on barramundi or sea bass fillets
6. Salt
7. 2 limes, halved crosswise
8. 1 tablespoon unseasoned rice vinegar

Directions

1. In a medium bowl, toss the tomatoes with the onion, basil and 1 tablespoon of the olive oil.
2. In a skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the barramundi with salt and add to the skillet, skin side down. Cook over high heat until the skin is crisp, 3 minutes. Flip and cook over moderate heat until just white throughout, 2 minutes longer. Transfer to plates.
3. Place the limes in the skillet, cut side down. Cook over moderately high heat until browned; transfer them to the plates.
4. Stir the rice vinegar into the tomato salsa and season with salt. Spoon the salsa alongside the barramundi and serve.