Ingredients
¼cupolive oil
1clovegarlic
½tspdried sage
½tspdried rosemary
2tbspwine vinegar
½tspsalt
¼tspfresh ground black pepper
8trout fillets,(about 2 lbs in all)
Preparation
Light the grill or heat the broiler.
In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary.
Cook over moderately low heat for about 2 minutes until the garlic just starts to brown.
Remove from the heat and immediately stir in the vinegar, ¼ teaspoon of salt, and pepper.
Put the trout fillets in a medium glass dish or stainless-steel pan.
Sprinkle the fish with the remaining ¼ teaspoon of salt.
Add ½ of the oil-and-vinegar mixture and turn to coat.
Grill or broil the fish skin-side down for 2 minutes.
Turn and cook until just done, about 2 minutes longer for ¼-inch-thick fillets.
To serve, whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.
