MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Grilled Trout with Olive Butter
 Categories: Fish, Seafood, Main dishes
      Yield: 6 servings

      4    Brook trout; heads removed,
           -- boned & butterflied
      1 ts 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 ts 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
From: Z PEGASUS #2 @1219000
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