Broiled trout with tomato & red onion relish

Directions

Preheat the broiler (grill).

Position the rack 4 inches from the heat source.

Arrange the 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 5 minutes.

Set aside and leave the broiler on.

In a frying pan, heat the olive oil over medium-high heat.

Add the onion and sauté until soft and translucent, about 4 minutes.

Add the vinegar and molasses and bring to boil.

Reduce the heat to medium and simmer until slightly reduced, about 2 minutes.

Add the broiled tomatoes, lemon zest, parsley, ¼ teaspoon of the 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 ¼ 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 5 minutes.

Transfer to warmed individual plates and serve topped with the warm tomato relish.