Name: Rosemary Trout with Cherry-Tomato Salsa
Yield: 4 Servings
Ingredients: 1 pint cherry tomatoes (preferably assorted colors), halved; 1 large shallot, chopped; 1 tablespoon balsamic vinegar; 2 teaspoons finely chopped fresh rosemary plus 8 large sprigs; 4 tablespoons olive oil, divided; Coarse kosher salt; 4 10- to 12-ounce whole trout, gutted, boned, heads removed, if desired

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