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Take the skin-on fillets and cover both sides with olive oil, salt and pepper. Place directly on BBQ and cook for about 20 minutes. You may score the skin side with a knife to keep filet from curling.
Meanwhile, combine all the ingredients for the dressing. Set aside and leave at room temperature.
Remove the skinned fillets from the grill and serve with asparagus and angel hair pasta.
Transfer the skin-on fillets to a serving platter and generously spoon some of the Tomato Shallot dressing.
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Boston Bibb Salad with Roasted Acorn Squash, Georgia Pecans, Blue Cheese and Warm Bacon-Brown Sugar Vinaigrette
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