Tomato Vinaigrette

For white, lean to moderately fat fish such as halibut or sea bass. Add a little chopped fresh basil or marjoram if you like.

1/2 medium tomato

pinch of sugar

pinch of salt and pepper

1 tsp sherry or red wine vinegar

3 Tbsp extra virgin olive oil

Carefully cut out the core and seeds from the tomato leaving the outer shell of meat attached to the skin. Cut the meat into fine dice. Sprinkle with sugar.

In a small bowl, stir the salt and pepper into the vinegar until the salt dissolves. Stir in the oil and tomatoes.

Serves 4.