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Tuscan Grilled Weakfish

INGREDIENTS
1/4 cup olive oil
1 clove garlic, sliced thin
1/2 tsp. dried sage
1/2 tsp. dried rosemary, crumbled
2 TBSP wine vinegar
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
8 weakfish fillets

DIRECTIONS
Light the grill or heat the broiler.
In a small stainless-steel saucepan, combine the oil, garlic, sage and rosemary.
Cook over moderately low heat until the garlic just starts to brown, about 2 minutes.
Remove from the heat and immediately stir in the vinegar, 1/4 tsp. of the salt and the pepper.
Place the weakfish fillets in a medium glass dish or stainless-steel pan.
Sprinkle the fillets with the remaining 1/4 tsp. salt.
Add half of the oil-and-vinegar mixture and turn to coat. If you don't plan to grill the trout right away, let the oil and vinegar cool completely before adding the mixture to the fish. Otherwise, the hot oil and vinegar will start to cook the fish immediately.
Grill or broil the fish, skin-side down for 2 minutes.
Turn and cook until just done, about 2 minutes longer.
To serve, whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.


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