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Rosemary Trout with Cherry-Tomato Salsa
- 1 pint cherry tomatoes (preferably assorted colors), halved
- 1 large shallot, chopped
- 1 tablespoon balsamic vinegar
- 2 teaspoons finely chopped fresh rosemary plus 8 large sprigs
- 4 tablespoons olive oil, divided
- Coarse kosher salt
- 4 10- to 12-ounce whole trout, gutted, boned, heads removed, if desired
Directions:View on Bon Appetit
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