Grilled Trout with Olive Butter

110 minutes Prep: 90 minutes Cook: 20 minutes

160 calories per serving view nutrition facts

suggest servings

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Ingredients

4	each	trout	heads removed, boned, butterflied
1	teaspoon	salt
1/2	teaspoon	black pepper	freshly ground
1/8	teaspoon	black pepper	freshly ground
2	tablespoons	pernod
2	tablespoons	olive oil, extra-virgin
1	small	shallot	coarsely chopped
1/4	cup	black olives	coarsely chopped
4	tablespoons	butter	at room temperature
1	teaspoon	chives	chopped
1	tablespoon	parsley leaves	flat, italian

Directions

Sprinkle the fish on both sides with the salt, 1/2 tsp. of the pepper and the Pernod. Cover and let stand at room temperature for 30 minutes.

Brush each fish on both sides with the olive oil and let stand, covered, for 30 minutes longer.

In a food processor, place the shallot and olives and process until finely chopped, about 30 seconds.

Add the butter, chives, parsley and remaining 1/8 tsp. pepper and process until well blended, about 30 seconds.

Transfer to a bowl, cover and refrigerate.

(The olive butter can be prepared to this point up to 2 days ahead. Remove from the refrigerator 30 minutes before serving. )

Light a charcoal grill or preheat the broiler.

Brush the grill rack or broiler pan lightly with the vegetable oil and cook the fish.

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Nutrition Facts

Serving Size 23g

Amount per Serving

Calories 160 101% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 8.0g	40%
Trans Fat 0.0g
Cholesterol 30mg	10%
Sodium 671mg	28%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	1%

Vitamin A	9%		Vitamin C	2%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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