Created by JostLori on July 10, 2014
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.