Trout-And-Tomato Salad With Black Pepper Vinaigrette

• 1 (10-ounce) rainbow trout fillet with skin*
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 tablespoon coarsely ground pepper
• 1/2 cup chopped fresh dill
• 2 tablespoons dry sherry
• 3 tablespoons cognac
• 2 tablespoons orange liqueur
• 8 large plum tomatoes
• 2 cups assorted baby greens

1. Make shallow cuts, 1/4 inch apart, on skin side of fish. Sprinkle with salt and next 3 ingredients; drizzle with sherry, cognac, and orange liqueur. Cover and chill 48 hours, turning once.
2. Cook tomatoes in boiling water 30 seconds; drain. Plunge into ice water to stop the cooking process. Drain and peel tomatoes. Cut a 1/4-inch-thick slice from top and bottom of each tomato. Scoop out pulp, and discard. Place each tomato on a serving plate; stuff with about 1/4 cup greens, allowing greens to extend from tomato. Drizzle with Black Pepper Vinaigrette. Cut fish into thin slices, and arrange around tomato.
3. *Smoked salmon may be substituted for trout and next 7 ingredients.

trout fillet, kosher salt, sugar, ground pepper, dill, sherry, cognac, orange liqueur, tomatoes, baby greens

Taken from www.myrecipes.com/recipe/trout-and-tomato-salad-with-black-pepper-vinaigrette (may not work)