White fish in vinegar sauce

My wife’s diet requires a few nights a week of high fat, low carb meals. Found this recipe last night and made it with a medley of garden tomatoes. It was fantastic. I think it would be incredible with any white flaky fish. Especially firmer cuts like; halibut and maybe even sturgeon?
Anyways, I’ll be trying this on some kind of fish very soon.

Ingredients
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
4 garlic cloves, unpeeled
One 3 3/4 pound chicken, cut into 10 pieces
Kosher salt and freshly ground pepper
1/2 cup rice vinegar
2 medium tomatoes, seeded and cut into 1/2-inch dice
2 tablespoons chopped flat-leaf parsley

How to Make It

Step 1   
In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter and keep warm.

Step 2   
Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.

Step 3   
Peel the garlic cloves and mash them into the sauce. Whisk in the remaining 2 tablespoons of butter and stir in the parsley; season with salt and pepper. Pour the sauce over the chicken and serve.