Ingredients:
2 Rainbow Trout Fillets, skin on, deboned and butterflied
olive oil for brushing
Pinch of salt and pepper
Vinaigrette:
1 1/2 cups olive oil
1 tsp shallots, chopped
8 basil leaves
2 Tbsp tarragon leaves
2 Tbsp chives, sliced
1 tsp Dijon mustard
1 tsp honey
1/2 cup red wine vinegar
1/2 cup balsamic vinegar

Directions:
1. Place all Vinaigrette ingredients except olive oil in food processor and turn on.
2. With machine running slowly pour in 1-1/2 cups olive oil - adjust consistency with cold water if too thick - reserve.
3. Preheat charcoal or gas grill - must be hot or fish will stick.
4. Brush fish with olive oil and season with salt and pepper.
5. Season grill with oil or non-stick spray.
6. Lay fish on hot grill flesh side down and cook for 3-4 minutes.
7. Turn fish and finish cooking.
8. Remove fish and serve immediately with Vinaigrette drizzled over fish.

Notes:
Conomo Cafe Chef Derek Ellerkamp, Essex Massachusetts