Grilled Marinated Trout and Fennel Salad

Name: Grilled Marinated Trout and Fennel Salad
Ingredients: 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