Seared Snapper Provençale

Ingredients

• 2 cups grape tomatoes, halved
• 1/2 cup chopped bottled roasted red bell peppers
• 1/4 cup kalamata olives, pitted and coarsely chopped
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped shallots
• 1 tablespoon balsamic vinegar
• 2 teaspoons extravirgin olive oil
• 1/4 teaspoon salt, divided
• Cooking spray
• 4 (6-ounce) red snapper fillets
• 1/4 teaspoon black pepper