JeanMarie Brownson: This fish dish should be a summer staple
4. After the fish has developed a golden sear on one side, rather than attempting to move the fish, turn off the burners underneath it to finish cooking indirectly. If using a charcoal grill, rotate the cooking grate so the fish can finish cooking in a cooler section of the grill.
5. Use a very thin flexible spatula to remove the fish from the grill with minimal breaking.
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
1/4 cup pine nuts (1.5 ounces) or slivered almond or chopped pecans
1/3 cup (about 1 ounce) finely chopped smoked sun-dried tomatoes (not oil packed)
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