4 brook trout -- heads removed,
-- boned and
-- butterflied
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
Instructions:
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 grill. Brush the grill rack
or grill pan lightly with the vegetable oil and cook the fish, either
