BBQ |
Grilled Trout With Olive Butter |
4 brook trout; heads removed, - boned & 1 teaspoon salt 1/2 teaspoon freshly ground pepper; plus 1/8 teaspoon freshly ground pepper 2 tablespoon pernod 2 tablespoon extra-virgin olive oil 1 small shallot; coarsely chopped 1/4 cup coarsely chopped black olives 4 tablespoon unsalted butter - at room temperature 1 teaspoon chopped chives 1 tablespoon 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. |