Ingredients

1. 4 filleted brook trout with skin (about 1/2 pound each)
2. 2 cups vegetable oil or light olive oil, plus more for grilling
3. Salt and freshly ground pepper
4. 1 cup thickly sliced shallots (about 4 large)
5. 1/2 cup thickly sliced garlic cloves (1 medium head)
6. 2 cups white wine vinegar
7. 3 sage sprigs
8. 2 medium red bell peppers
9. 2 medium yellow bell peppers
10. 1/4 cup olive oil
11. 1 1/2 tablespoons sherry vinegar
12. 1 1/2 teaspoons Dijon mustard
13. 3 bunches of arugula, stemmed
14. 2 large fennel bulbs--halved, cored and thinly sliced crosswise
15. 1 pint small cherry tomatoes

Directions

1. Light a grill or heat a grill pan. Rub the trout fillets with a little vegetable oil and season with salt and pepper. Grill, skin side down, until cooked around the edges but still raw on top. Arrange the trout fillets in a large baking dish, skin side down, in a single layer.
2. Combine the 2 cups of vegetable oil with the shallots and garlic in a medium saucepan. Cook over high heat until barely softened but not colored, about 5 minutes. Add the vinegar and sage, bring to a boil and cook for 5 minutes. Let cool slightly, then pour the marinade evenly over the trout. Let marinate at room temperature for 2 hours. 
3. Meanwhile, roast the peppers over a gas flame or under a broiler until charred all over and softened. Transfer the peppers to a bag and let steam for 20 minutes. Peel, seed and core the peppers, then cut them into 1/4 -inch strips. 
4. In a large bowl, whisk the olive oil with the sherry vinegar and mustard until blended. Season with salt and pepper. Add the arugula, fennel, tomatoes and roasted peppers and toss gently to coat. Mound the salad on a large platter. Arrange the marinated trout on top and serve immediately.
   

Make Ahead

The recipe can be prepared through Step 3; drain the trout and refrigerate for up to 1 day. Refrigerate the roasted peppers separately.

Notes

If you're short on time, skip Steps 1 and 2 and use smoked trout fillets instead.