1. Preheat grill to 375-400 degrees.

2. Add tomatoes to a small bowl. Drizzle with 1 tablespoon of extra virgin olive oil and season with Himalayan sea salt and pepper. Toss to coat.

3. Drizzle 1 tablespoon of extra virgin olive oil on whole red pepper. Rub the oil around the pepper to make sure the whole thing is coated. Do the same with the shallots.

4. Add tomatoes to a grill basket and grill for 5 minutes, tossing throughout. You’ll want to remove them when they start to burst.

5. At the same time add red pepper and shallots to the grill. Grill each side of the shallots for 3 minutes. Grill each side of the red peppers for 3-4 minutes. Remove from grill and place the red pepper in a bowl. Cover the bowl with plastic wrap and let sit for 3 minutes. Remove the skin from the pepper and dice. Dice the shallots as well.

6. To a bowl, add grilled tomatoes, roasted red pepper, grilled shallots, basil, and balsamic vinegar. Season with Himalayan sea salt to taste. Set aside.

7. Drizzle the white fish of preference with 1 teaspoon of extra virgin olive or coconut oil and season with Himalayan sea salt and pepper.

8. Place fish on the grill, flesh side down first. Grill for 5 minutes. Flip the fish, and grill the other skin side for 5 minutes.

9. Remove from grill and top with charred tomato relish.

Serving Size = 3 ounces of fish and 1-2 teaspoons of tomato pepper relish