Grilled Trout With Olive Butter

* Exported from MasterCook *

GRILLED TROUT WITH OLIVE BUTTER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Brook trout -- heads removed,
-- boned & butterflied
1 t Salt
1/2 ts Freshly ground pepper -- plus
1/8 ts Freshly ground pepper
2 tb Pernod
2 tb Extra-virgin olive oil
1 sm Shallot -- coarsely chopped
1/4 c Coarsely chopped black
-olives
4 tb Unsalted butter
-- at room temperature
1 t Chopped chives
1 tb Chopped Italian flat-leaf
-parsley

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, either



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