Direction

1. Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.
2. Put the trout fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with the remaining 1/4 teaspoon salt. Add half of the oil and vinegar mixture and turn to coat. Grill or broil the fish skin side down for 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets. To serve, whisk the remaining oil and vinegar mixture and pour it over the hot fish.