Photo: Iain Bagwell; Styling: Mary Clayton Carl
Recipe from Cooking Light

Ingredients

  • 1 cup cherry wood chips
  • 4 plum tomatoes, halved and seeded
  • 2 tablespoons chopped shallots
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 1 1/2 tablespoons fresh lemon juice
  • 1 large garlic clove, minced
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) rainbow trout fillets, dressed
  • Cooking spray

Preparation

Hands On: 30 Minutes
Total: 30 Minutes

  1. 1. Pierce 10 holes on one side of the bottom of a 13 x 9 inch disposable aluminum foil pan. Place holes over element on cooktop; place smoking chips over holes inside pan. Arrange tomato halves, cut side up, on opposite end of pan. Heat element under holes to medium-high; let burn 1 minute or until chips begin to smoke. Carefully cover pan with foil. Reduce heat to low; smoke tomatoes 20 minutes. Remove from heat.
  2. 2. While tomatoes smoke, combine shallots and next 5 ingredients (through minced garlic) in a medium bowl; stir in 1/8 teaspoon salt and 1/8 teaspoon pepper. Chop tomatoes, and stir into shallot mixture.
  3. 3. Heat a large cast-iron skillet over medium-high heat. Sprinkle remaining 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over trout. Lightly coat trout with cooking spray. Arrange fillets, skin side down, in pan; cook 5 minutes or until fish flakes easily when tested with a fork. Serve with salsa.
Tiffany Vickers Davis,
November 2012