Combine 3 tablespoons oil, vinegar, jalapeño, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Combine peas, tomatoes, onion, parsley, and olives in a bowl. Add oil mixture to pea mixture; toss. Let stand at least 10 minutes.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle fillets evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add fillets to pan; cook 3 minutes on each side or until desired degree of doneness. Place 1 fillet on each of 4 plates; spoon pea mixture evenly over fillets.
Emily Nabors Hall
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