Lake Trout With Tomato and Sauce

Tomato and Sauce:
8 Mini Kumatos (or cherry tomatoes)
1 small shallot
1 sprig rosemary
1 tablespoon balsamic vin
1 tablespoon olive oil

Slice Mini Kumatos in half and place in bowl.
Chop up the rest of the ingredients (except for the liquids and place those in too).
Add the vinegar and olive oil.
Place to the side.

Lake Trout:
8-12 oz fillet of Lake Trout (mine came from Sault St. Marie, MI , purchased in East Lansing).
3 small sprigs of rosemary.
Coarse pink salt (or kosher).
3 tablespoons of olive oil

Take the small sprigs and add them to the slit in the fillet, if there is no slit make a pocket and place sprigs in there. Salt and place in a large medium hot pan with the olive oil in it. Cook each side for about two minutes or until the center turns white. You can also pepper your fish if you want, before you place it in the pan, but I chose not to.

Spoon the 'tomato and sauce' on fish and enjoy.

Pair it with North Peak's Majestic Wheat Ale. It's a wonderfully drinkable wheat ale, and the citrus tones and a malty-ness that balances the vinegar and tomatoes remarkably.