Cooking Light NOVEMBER 2012
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. 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. 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.
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