Grilled Cod with Peach, Tomato & Basil Salad

[Sincerely-Food-Chef]

Ingredients

• 1 ½ lb cod fillet
• 1 small pkg fresh basil
• 4 peaches
• 2 shallots
• 4 tomatoes
• balsamic vinegar
• black pepper
• extra virgin olive oil
• salt

Instructions

1. Wash and dry the fresh produce.
   • 4 peaches
   • 4 tomatoes
   • 1 small pkg fresh basil
2. Halve the tomatoes lengthwise and cut out and discard the stem ends; cut the halves into thin wedges. Transfer to a large salad bowl.
3. Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pits; cut each quarter lengthwise into thin wedges. Add to the salad bowl.
4. Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise. Add to the salad bowl.
   • 2 shallots
5. Preheat a grill pan or regular skillet over medium-high heat.
6. While the grill pan / skillet heats up, pat the cod fillets dry with paper towels and place on a plate; rub with olive oil and season with salt and pepper on both sides.
   • 1 ½ lb cod fillet
   • 1 tbsp extra virgin olive oil
   • 1 tsp salt
   • ½ tsp black pepper
7. Place the cod in the grill pan / skillet; cook until it is cooked through and flakes easily, 2 to 3 minutes per side. Once done, transfer to a plate.
8. Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl.
9. Drizzle the salad with olive oil and balsamic vinegar, then season with salt and pepper; gently toss until well combined.
   • 2 tbsp extra virgin olive oil
   • 2 tsp balsamic vinegar
   • ½ tsp salt
   • ¼ tsp black pepper
10. To serve, divide the fish and salad between plates. Enjoy!