Tuscan Trout

Step 1: Depending on your cooking method, light the grill or heat a large non-stick skillet over medium-high heat.

Step 2: 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 3 minutes. Remove from the heat and immediately stir in the vinegar, the salt, and the pepper.

Step 3: Put half of the oil-and-vinegar mixture, holding back the garlic slices, in a medium glass dish or pie plate. Add the trout fillets and turn to coat both sides completely. Grill or sauté the fish, skin-side down, for 2 minutes. Turn and cook until just done and starting to brown, about 1 minutes longer for 1/4-inch-thick fillets. If pan sautéing, add the fish, skin-side down, to the dry, hot pan. Cook for 2 minutes then gently turn. Cook for 1 minute more, until the fish starts to brown lightly.

Step 4: To serve, stir the remaining oil, vinegar, and garlic slice mixture and pour it over the hot fish.

Note: If you don't plan to cook the trout right away, let the oil and vinegar cool completely before adding the mixture to the fish. Otherwise, the hot oil and vinegar will start to cook the fish immediately.