Cod with Tomato, Capers and Garlic

I'm always on the hunt for different ways to do fish and this has been declared a winner and a keeper. You make the sauce earlier in the day so the flavors can develop. When it comes time for dinner it's very easy to make some rice or couscous, quickly sauté the fish, add the sauce and cook for about five minutes and you're done! Fast and fresh :-)

Sauce-try to make an hour or more before dinner and just put in fridge
3 plum tomatoes diced (or whatever tomatoes you have)
1/4 cup of Kalamata olives, pitted and diced
11/2 T capers as well as a little of the juice from the jar
1 jalapeno pepper, finely diced ( I used a whole one and was expecting this dish to have quite a bit of heat but it didn't really so I guess I used a really mild pepper? That said, regulate the heat depending on your tastes.)
2 scallions, chopped
2 garlic cloves, finely minced
1 T red wine vinegar
1 1/2 T olive oil
1 lb. of cod
salt and pepper

In a medium bowl, mix the tomatoes, olives, capers, jalapeno, scallion, garlic, vinegar, and 1/2 T oil and put in fridge for later.

At dinner time:
Season fish with salt and pepper.

Heat skillet with 1 T olive oil over medium high heat. Add fish and cook for 3 minutes without disturbing. Reduce heat to medium and flip fish over.

Add the tomato mixture stir around and let all that cook together for five minutes.

Serve fish over rice, couscous, or quinoa.