Broiled Tilapia with Tomato-Caper Salsa

1 c chopped tomato
1/4c chopped fresh flat-leaf parsley
1 tbsp capers, drained
1 tbsp white or red wine vinegar
1/2tsp anchovy paste (optional)
2 garlic cloves, minced
1 1/2tbsp extra virgin olive oil, divided
1/4tsp kosher salt, divided
1/4tsp ground black pepper, divided
4 (6-oz) tilapia fillets
Cooking spray

Preheat broiler. Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Brush the fish with the remaining 1 tablespoon of oil, and sprinkle with the remaining 1/8 teaspoon of salt and remaining 1/8 teaspoon of pepper. Arrange the fish in a single layer on a jelly-roll pan coated with cooking spray. Broil for about 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa. The mild tilapia is perfect for the bright, zesty salsa. Serve with couscous.