Grilled Trout with Olive Butter

Grilled Trout with Olive Butter

Ingredients:
4 Brook trout butterflied
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoon pernod
2 tablespoon olive oil
1 small shallot; coarsely chopped
1/4 cup coarsely chopped black olives
4 tablespoon unsalted butter (@ room temperature)
1 teaspoon chopped chives
1 tablespoon chopped parsley

Preparation:
1. Sprinkle the fish on both sides with the salt, 1/4 tsp. of the pepper and the Pernod.
2. Cover and let stand at room temperature for 30 minutes.
3. Brush each fish on both sides with the olive oil and let stand, covered, for 30 minutes longer.
4. In a food processor, place the shallot and olives and process until finely chopped, about 30 seconds.
5. Add the butter, chives, parsley and remaining pepper and process until well blended, about 30 seconds.
6. Transfer to a bowl, cover and refrigerate.
7. Light a charcoal grill or preheat the broiler. Brush the grill rack or broiler pan lightly with the vegetable oil and cook the fish until it flakes with a fork.
8. Cover with Olive Butter and serve immediately.