Grilled Marinated Trout And Fennel Salad

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4 filleted brook trout with skin (about 1/2 pound each)

2 cups vegetable oil or light olive oil, plus more for grilling

Salt and freshly ground pepper

1 cup thickly sliced shallots (about 4 large)

1/2 cup thickly sliced garlic cloves (1 medium head)

2 cups white wine vinegar

3 sage sprigs

2 medium red bell peppers

2 medium yellow bell peppers

1/4 cup olive oil

1 1/2 tablespoons sherry vinegar

1 1/2 teaspoons Dijon mustard

3 bunches of arugula, stemmed

2 large fennel bulbs—halved, cored and thinly sliced crosswise

1 pint small cherry tomatoes

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