Rainbow Trout with Cherry Tomato Relish / Jill Silverman Hough

Name: Rainbow Trout with Cherry Tomato Relish / Jill Silverman Hough
Ingredients: 2 cups halved cherry tomatoes, ideally a combination of colors and shapes (larger ones quartered); 1 large shallot, finely diced; 3 tablespoons white or golden balsamic vinegar (see below); 2 teaspoons chopped fresh rosemary, plus 8 sprigs; 3 tablespoons plus 4 teaspoons extra virgin olive oil, divided; 1 1/2 teaspoons coarse kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; Four 10- to 12-ounce whole rainbow trout, heads and tails removed if you’d like (see below)

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This recipe can be ready in about fifteen minutesâ€”and is especially pretty if you use a medley of cherry tomato shapes and colors.

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Ingredients

2 cups halved cherry tomatoes, ideally a combination of colors and shapes (larger ones quartered)
1 large shallot, finely diced
3 tablespoons white or golden balsamic vinegar (see below)
2 teaspoons chopped fresh rosemary, plus 8 sprigs
3 tablespoons plus 4 teaspoons extra virgin olive oil, divided
1 1/2 teaspoons coarse kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Four 10- to 12-ounce whole rainbow trout, heads and tails removed if you’d like (see below)