Instructions: 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.

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