This elegant yet approachable dish highlights the tender, mild flavor of brook trout, perfectly complemented by a luxurious olive butter. The compound butter, infused with fresh chives, parsley, and salty black olives, melts over the hot fish, creating a glossy, aromatic sauce that enhances every bite. The subtle anise note from the Pernod marinade adds a sophisticated depth, while the grilling method imparts a gentle smokiness and crisp skin. It’s an impressive weeknight dinner that feels special enough for guests but is simple enough for busy evenings. Serve with a crisp green salad or roasted asparagus for a complete, balanced meal that showcases the beauty of fresh, seasonal ingredients.
Grilled Trout With Olive Butter
Description
This elegant yet approachable dish highlights the tender, mild flavor of brook trout, perfectly complemented by a luxurious olive butter. The compound butter, infused with fresh chives, parsley, and salty black olives, melts over the hot fish, creating a glossy, aromatic sauce that enhances every bite. The subtle anise note from the Pernod marinade adds a sophisticated depth, while the grilling method imparts a gentle smokiness and crisp skin. It&# 226;ÂÂs an impressive weeknight dinner that feels special enough for guests but is simple enough for busy evenings. Serve with a crisp green salad or roasted asparagus for a complete, balanced meal that showcases the beauty of fresh, seasonal ingredients.Ingredients
Directions
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Rinse the trout fillets and pat them dry thoroughly with paper towels.
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In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon freshly ground pepper, and 2 tablespoons Pernod.
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Rub the salt mixture evenly over both sides of the trout fillets.
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Cover the fish and let it marinate at room temperature for 30 minutes.
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Brush both sides of the trout with 2 tablespoons extra-virgin olive oil.
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Cover and let the fish stand for another 30 minutes to allow the oil to penetrate.
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Meanwhile, place 1 finely chopped small shallot and 1/4 cup coarsely chopped black olives into a food processor.
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Pulse until the shallot and olives are finely chopped, about 30 seconds.
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Add 4 tablespoons unsalted butter (softened), 1 teaspoon chopped chives, 1 tablespoon chopped Italian parsley, and 1/8 teaspoon freshly ground pepper to the processor.
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Process until the mixture is smooth and well blended, about 30 seconds.
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Transfer the olive butter to a bowl, cover, and refrigerate until ready to use.
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Preheat your grill to medium-high heat or preheat the broiler.
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Lightly brush the grill rack or broiler pan with vegetable oil to prevent sticking.
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Place the trout fillets on the grill or broiler pan, skin-side down if using skin-on fillets.
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Cook for 4 to 5 minutes per side, or until the fish is opaque and flakes easily with a fork.
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Remove the fish from the heat and immediately top each fillet with a generous dollop of the chilled olive butter.
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Allow the butter to melt over the hot fish for 1 minute before serving.
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Garnish with additional fresh chives or parsley if desired and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 148.0kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 1.1g6%
- Cholesterol 57.0mg19%
- Sodium 44.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 22.0g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
