These
trout are stuffed with olives, shallots and a lot of flavor. Grill hot and fast and then serve.
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- 4 trout, heads removed, boned and butterflied
- 4 tablespoons butter
- 1/4 cup black olives coarsely chopped
- 2 tablespoons pernod (licorice flavored liqueur)
- 2 tablespoons olive oil
- 1 tablespoon parsley, chopped
- 1 small shallot, chopped
- 1 teaspoon salt
- 1 teaspoon chives chopped
- 1/2 teaspoon black pepper
- 1/8 teaspoon black pepper
Preparation:
Sprinkle the fish on both sides with the salt, 1/2 teaspoon of the pepper and the Pernod. Cover and let stand at room temperature for about 30 minutes. Blend together shallot and olives and process until finely chopped. Add the butter, chives, parsley and remaining 1/8 teaspoon pepper and process until well blended. Preheat grill. Stuff trout with olive mixture and fold closed. You might need to secure the trout with a toothpick. Place trout on the grill and cook on each side for about 8 minutes.
