Step 1Spray a nonstick skillet with cooking spray. Add the olive oil and heat over medium-low heat. Add the shallots, garlic and pepper strips and cook until tender, 5 to 8 minutes. Stir in the tomatoes and chicken broth. Bring to a boil. Reduce the heat and simmer to blend the flavors, about 5 minutes.
Step 2Pour the tomato mixture into a blender container and puree until smooth. Add salt to taste. Set aside and keep warm while preparing the fish.
Step 3Lightly season the fish with salt and pepper to taste. Add the butter to a nonstick skillet and heat over medium heat until melted. Add the fish and cook until it begins to turn white around the edges, 2 to 3 minutes. Turn the fish and cook until lightly browned, another 1 to 2 minutes.
Step 4To serve, spoon the coulis onto 4 plates and top with the fish. Sprinkle the chopped fresh basil on top. Garnish each plate with a sprig of fresh basil.