To make salsa, lightly coat tomato halves and pepper with olive oil. Season with salt and pepper. Tomatoes can be smoked in a smoker or over indirect heat in a charcoal or wood-fired barbecue. Place tomatoes away from heat source and smoke for 15 – 20 minutes. Place pepper halves directly over heat to char peppers. When peppers are charred, allow to cool and scrape charred skin off peppers. Dice cooled peppers and tomatoes and add to a medium bowl. Add remaining ingredients and toss gently. Add 1 – 2 tablespoons of olive oil. Allow to stand at room temperature for 20 minutes before serving.
Season fish with olive oil, salt, pepper and lime. Grill, broil, saute or pan sear fish until just cooked. Spoon salsa over.