2 (8 oz.) yellowtail fillets
3 med. ripe tomatoes
2 garlic cloves, chopped
12 fresh basil leaves
Salt and pepper to taste
2 tbsp. olive oil
1/3 c. seasoned bread crumbs

Peel tomatoes by making slit in bottom skin and blanching quickly in boiling water. Peel, seed and chop tomatoes; set aside.

In skillet, add 1 tablespoon olive oil and garlic cloves; saute garlic until golden. Add tomatoes, 8 basil leaves, salt and pepper to taste. Cook for 8 minutes; set aside to keep warm. Brush fish fillets with remaining olive oil, grill just until done, about 6 to 8 minutes. (You also can bake in 350 degree oven if desired; about 10 minutes).

Top fillets with bread crumbs, place under broiler until toasted. Pour sauteed tomatoes and basil over part of fish; arrange remainder on plate as sauce. Garnish plates with remaining fresh basil leaves.