Ingredients:
3 cups cherry tomatoes, halved
1 teaspoon olive oil
1/4 cup chopped red onion
1/4 cup balsamic vinegar
1 teaspoon light molasses
1 tablespoon grated lemon zest
1 tablespoon chopped fresh flat-leaf (Italian) parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme
4 trout fillets, each five ounces
Directions:
Preheat the broiler (grill). Position the rack four inches from the heat source.
Arrange tomatoes cut side down on a baking sheet lined with aluminum foil or parchment (baking) paper. Broil (grill) until the skins wrinkle and begin to brown, about five minutes. Set aside and leave the broiler on.
In a frying pan, heat the olive oil over medium-high heat. Add the onion and saute until soft and translucent, about four minutes. Add the vinegar and molasses and bring to boil. Reduce the heat to medium and simmer until slightly reduced, about two minutes. Add the broiled tomatoes, lemon zest, parsley, 1/4 teaspoon of salt and the pepper. Stir to combine. Remove from the heat, set aside and keep warm.
Lightly coat a broiler pan with olive oil cooking spray. Sprinkle the thyme and the remaining 1/4 teaspoon salt over the fillets and place on the prepared pan. Broil (grill) until the fish is opaque throughout when tested with the tip of a knife, about five minutes. Transfer to warmed individual plates and serve topped with the warm tomato relish.
Serves 4. Per serving: calories–259, cholesterol–84 mg., protein–31 g., sodium–359 mg., carbohydrate–10 g., fiber–2 g., total fat–10 g., saturated fat–3 g., potassium–863mg. and calcium–108 mg.
–From MayoClinic.com
