4-5 oz. pickerel or tilapia fish fillets
sea salt and freshly ground pepper
4 tsp. Pesto Olive Oil, divided
2 tsp. Lemon White Balsamic
½ c. minced red onions
2 c. quartered grape tomatoes or diced Roma tomatoes
2 tsp. Italian Herbs Balsamic
½ c. crumbled light or regular feta cheese
12 basil leaves, thinly sliced or chopped
Pat fish dry with paper towels and sprinkle with salt and pepper on both sides. Heat 2 tsp. Pesto Olive Oil in a 10- inch non-stick skillet over medium-high heat. Add fish and cook for 2 – 3 minutes or until edges start to brown. Carefully flip fish and cook about 2 more minutes or until fish is cooked through and flakes easily with a fork. Transfer fish to a serving plate, drizzle with lemon white balsamic and keep warm.
Wipe skillet clean and heat remaining 2 tsp. Pesto Olive Oil over medium-high heat. Add onions. Cook and stir until onions begin to soften, about 2 minutes. Stir in tomatoes, Italian Herbs Balsamic and a few grinds of salt and pepper. Mix well and cook 1 minute.
Remove from heat and stir in feta and basil. Spoon warm bruschetta mix over fish fillets and serve immediately.