GRILLED TROUT WITH SMOKED TOMATO AND PINE NUT VINAIGRETTE
Makes: 4 servings
4 farm-raised rainbow trout, cleaned, 9 to 10 ounces each or about 2 pounds trout filets, ocean perch or small tilapia filets
Coarse (kosher) salt, freshly ground black pepper
7 tablespoons extra-virgin olive oil, divided
2 cloves garlic, finely chopped
¼ cup pine nuts (1.5 ounces) or slivered almond or chopped pecans
⅓ cup (about 1 ounce) finely chopped smoked sun-dried tomatoes (not oil packed)
2 green onions, thinly sliced
¼ cup finely chopped flat leaf parsley
1 tablespoon sherry vinegar or red wine vinegar
1. Rinse fish and pat dry. Place on an oiled baking dish. Season fish or fillets with salt and pepper on all sides. Sprinkle with 1 ½ tablespoons of the olive oil, turning to coat all sides. Refrigerate covered for up to a couple of hours.
2. For vinaigrette, heat 1 ½
tablespoons of remaining olive oil in small skillet over medium heat until warm. Add garlic and pine nuts. Cook, stirring constantly just until nuts are golden, about 3 minutes. Remove from heat and stir in sundried tomatoes and green onions. Let cool to room temperature.
3. Prepare charcoal grill or preheat a gas grill to medium hot. Let grill grates heat for at least 5 minutes.
4. Stir the remaining 4 tablespoons of oil and the vinegar into the garlic mixture. Add ¼ teaspoon each salt and pepper to taste. Set near the cooking surface.
5. Add fish to grill, skin-side down, directly over heat source. Cover grill and cook until skin starts to turn golden, about 2 minutes. Turn off gas burner directly under fish (leave other burners on) or rotate charcoal grill grate so fish is no longer over the coals. Do not try to move the fish and do not flip them over.
6. Cover the grill and cook until the flesh is opaque and nearly flakes with a fork, 3 to 4 minutes more.
7. Use a very thin metal spatula to carefully remove fish from the grill and transfer to a serving platter. Drizzle with some of the smoked tomato vinaigrette. Garnish with parsley. Serve immediately.