Serves 4 (serving size: 1 fillet and 1/4 cup salsa)
Photo: Iain Bagwell; Styling: Mary Clayton Carl
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
How to Make It
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.
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.
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.