Combine all ingredients in a food processor or blender and mix until it is a smooth paste.

Allow to rest for at least 30 minutes before use. Bring to room temperature or slightly warm before using.

Prepare 2 equal pieces of fish. Pat dry.

Heat butter in a heavy bottomed pan on medium.

Salt and pepper one side of the fish. When butter is just starting to brown, add fish seasoned side down to pan. Season other side.

Cook until 1st side is browned and edges of fish are opaque halfway through. Flip and continue cooking the other side until done. Actual times are going to vary depending on fish species and thickness of pieces.

Remove fish from pan and increase heat to medium-high.

Add radishes, so that each piece has one of the cut sides in contact with the pan. Cook for a minute or two and start turn the pieces as each side starts to get a bit browned. The radishes do not need to cook until they are soft all the way through, just browned on the edges.

Cut zucchini in half if necessary so that are the pieces are a uniform thickness or leave whole. Slice peppers into ¼” thick slices lengthwise.

Heat enough olive oil to lightly cover the bottom of your pan on medium-high until just about to start spitting. Add zucchini.

Stir frequently to turn the zucchini as the sides start to cook.

After about 2-3 minutes, add the peppers and continue sautéing for a further 1-2 minutes.

Add balsamic reduction and turn off the heat. Toss to coat all vegetables.

On the plate, drizzle about 3 tbsp of sauce over the fish and top with radish pieces. Add a serving of the vegetables.