In a bowl, combine the tomatoes, shallot, olives, capers, 1 tbsp (15 ml) of the oil and Tabasco. Season with salt and pepper. Set the sauce vierge aside.
In a large non-stick skillet over medium-high heat, brown half of the fish at a time in the remaining oil for 2 to 3 minutes per side, depending on the thickness of the fish, until cooked through. Serve the fish with the sauce vierge.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.