4 brook trout, heads removed, - boned &
1 tsp salt
1/2 tsp freshly ground pepper, plus
1/8 tsp freshly ground pepper
2 tbsp pernod
2 tbsp extra-virgin olive oil
1 small shallot, coarsely chopped
1/4 cup coarsely chopped black olives
4 tbsp unsalted butter - at room temperatu, re
1 tsp chopped chives
1 tbsp chopped italian flat-leaf parsley
A Recipe for
Grilled Trout With Olive Butter
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
This Recipe for Grilled Trout With Olive Butter is one of thousands in the Recipes-to-go Meal Cookbook.
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| Baron Justus von Liebig (1803-1873) German chemist |
This is a recipe for Grilled Trout With Olive Butter from the recipe cookbook of Recipes-to-go (Meal)
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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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
Serves: 6
Grilled Trout With Olive Butter Recipe brought to you by Recipes To-Go