Heat the oil in a medium saute pan over high heat. Sprinkle the fish
evenly with the salt. Place in the pan skin-side down and cook translucent. Flip, add the butter and let brown. Add the shallots, tomatoes and red onions
. Saute until the shallots are translucent and the tomatoes
are blistered. Baste
the fish with the juices and butter and remove from the pan. Place the fish on a plate and spoon the onion and tomato over and around the fish.