Grilled Trout with Olive Butter
Submitted by doris
Grilled trout with olive butter: butterflied whole trout marinated in Pernod and finished with a chive-flecked compound butter of black olives, shallot, and parsley. A French Provencal-style fish dinner.
YIELD
4 servingsPREP
90 minCOOK
20 minREADY
110 minThere’s a quiet sophistication in this dish that comes straight from Provencal kitchens. Whole boned trout gets a brief cure in salt, pepper, and Pernod (the anise-perfumed French aperitif) before hitting the grill. That brief soak transforms ordinary trout into something that tastes faintly of fennel and licorice, the perfect partner for olive.
The compound butter is the star. Black olives, shallot, chives, and Italian parsley get whirled with soft butter into a flecked, briny spread. As soon as the fish comes off the heat, you put a generous pat on the hot flesh and let it melt into every crevice.
Make the olive butter ahead. It needs at least a few hours for the flavors to meld, and it keeps two days in the fridge. Pull it out 30 minutes before serving so it spreads instead of plops.
Grilling whole trout is mostly about not panicking. Use a clean, well-oiled grate, leave the fish alone until the skin releases, then flip with confidence and a wide spatula.
Serve with grilled lemon halves, roasted potatoes, and a green salad.
Chef Tips
- Pat the fish thoroughly dry before brushing with oil. Wet skin sticks to the grill.
- Use a fish basket if you have one. It saves the skin and makes flipping painless.
- The fish is done when the flesh just flakes at the thickest point, usually 4 to 5 minutes per side.
- No Pernod? A splash of dry vermouth plus a pinch of crushed fennel seed is a workable swap.
Variations
- Use green olives and lemon zest in the butter for a brighter, sunnier version.
- Swap trout for salmon fillets when whole fish is hard to find.
- Add 1 minced anchovy to the olive butter for deeper umami without fishy taste.
Ingredients
Directions
Sprinkle the fish on both sides with the salt, ½ teaspoon 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 ⅛ teaspoon 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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