Grilled trout with Spicy Tomato Relish

As many know, before tuberculosis was conquered,

Saranak Lake was a health spa of world renoun. Many

well-known people went there for health care, including

Robert Louis Stevenson, Sir Arthur Conan Doyle, 

and Mark Twain.

In the Depression Era tale above,  Gabriel Levine punches out a guy who is being rude to a dancer, then learns the next day the guy's name is Dutch Schultz, retreat seems in order. To avoid a gang war Lucky Luciano sends Gabe to Saranac Lake to recuperate from tuberculosis.

Grilled Lake Trout

Ingredients

1 cup sherry vinegar
2 tablespoons Dijon mustard
1/4 cup honey
1 teaspoon lemon zest
Salt and freshly ground pepper
4-6 trout fillets, 6-8 ounces each

Directions

In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes.

Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish.

Spicy Tomato Relish

2 medium ripe tomatoes, chopped
2 tablespoons finely diced Spanish onion
2 tablespoons chopped parsley
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper, to taste

For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.