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Rosemary Trout with Cherry-Tomato Salsa


Rosemary Trout with Cherry-Tomato Salsa Recipe

Ingredients:
  • 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:
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