Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.) Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve. Serves 4. Per serving: calories, 295; fat, 16 g; sodium, 144 mg; cholesterol, 59 mg Bon Appetit July 1994
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|Serving Size: 1 Serving (1014g)|
|Recipe Makes: 1|
|Calories from Fat: 526 (45%)|
|Amt Per Serving||% DV|
|Total Fat 58.5g||78 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 32.8g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 265.2mg||82 %|
|Sodium 635.2mg||22 %|
|Potassium 2735.3mg||72 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 15.3g|
|Protein 138.3g||198 %|
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Calories per serving: 1182
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