Pan Seared Fish with Tomato and Cucumber Salsa

I know this seems like such a summer meal...and it sort of is.  But I couldn't stop myself from not only making it, but of course posting it.  Here's the way I look at it.  First, I used an English (seedless) cucumber...I can find those all year around at my grocery store.  Second, I used the cherry tomatoes that come in a package...I can find those all year around at my grocery store also.  So, see, this isn't really a summer meal.  Yes, yes, I know it looks like one, but honestly, it's a whenever you want it meal.  But, damn, isn't it pretty???  It was really, really good too.  Fresh, light, flavorful...perfect!

Pan Seared Fish with Tomato and Cucumber Salsa
Adapted from Cooking Light
Printable Recipe 
Ingredients:
2 cups cherry tomatoes, quartered
1/2 cup English cucumber, diced
1/4 cup bell pepper, diced (I used an orange pepper)
1 Tablespoon fresh basil, chopped
2 teaspoon balsamic vinegar
1/2 teaspoon lemon juice
salt and pepper to taste
Italian herb seasoning (optional)
1 Tablespoon olive oil
4 tilapia fillets (or any white fish)

Directions:
Combine first 6 ingredients in a bowl; season with salt and pepper.

Heat oil in a large non-stick skillet over medium heat.  Season both sides of the fish with salt, pepper, and Italian herb seasoning.  Add fish to skillet and cook about 3 minutes on each side or until fish is golden brown and flakes easily with a fork.

Remove from the pan and top with salsa.  Enjoy!

(Nutritional info: 175 calories; 5.3g fat; 61mg cholesterol; 6.5g carbohydrate; 826mg sodium; 25.2g protein)