Balsamic-Glazed Tilapia

I have a goal to eat fish at least twice a month (which is considerably more than I ever have before) so it was about time to make another fish dinner. This recipe is based on one from a Rachel Rae cookbook. This glaze would be great with any mild white fish. Although it has the balsamic flavor, it also has a very pleasant sweetness to it. I also felt like the glazed was enhanced by the use of fresh rosemary and thyme. This was my first time cooking with fresh herbs rather than dried and I liked it a lot better. Maybe I'll start an herb garden.

3 Tbsp olive oil
4 Tilapia fillets
Salt and ground black pepper
1 small onion, chopped
1 Tbsp fresh thyme, chopped
1 sprig of fresh rosemary, chopped
3 cloves garlic, chopped
1/4 cup balsamic vinegar
2 Tbsp honey
1 cup chicken broth
2-3 Tbsp chopped fresh flat-leaf parsley
3 Tbsp capers, drained and coarsely chopped
1-2 Tbsp butter

Heat a large skillet over medium-high heat. Add 2 Tbsp olive oil. Season fish with salt and pepper, then cook until it is opaque and "flakes." Transfer the tilapia to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of olive oil and the onions, thyme, rosemary, and garlic, then saute for 4-5 minutes. Add the balsamic vinegar, honey, and chicken broth. Cook until the glaze has reduced by about half then remove sauce from heat and add butter, capers, and parsley. Stir until butter has melted then add fish to the pan and coat in the glaze.