Fish / Shellfish, Main Dish, Copy Cat / Restaurant
Ingredients:
2 tablespoons extra-virgin olive oil
1 tablespoon finely-chopped fresh rosemary leaves
3 garlic cloves
and sliced
10 ounces large black and green olives
coarsely chopped
6 trout
and filleted
Salt
Freshly-ground black pepper
12 thin slices pancetta
Directions: one line for each direction. When saved the lines will be numbered.
Preheat the grill or broiler.
In a small saute pan, heat the olive oil over medium-low heat, then add the rosemary and garlic. Cook until softened, about 5 minutes. Add the olives and cook another 3 minutes.
Lay the trout out on sheets of aluminum foil and season with salt and pepper. Drizzle some of the olive mixture over each fillet. Wrap each fillet with 2 slices of pancetta, securing with a toothpick.
Wrap fillets in the foil and grill or broil for 10 minutes, until fish is cooked through. Serve immediately.
This recipe yields 6 servings.
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 168
Calories from Fat 55.5%
Total Fat
10g
Cholesterol
49mg
Sodium
44mg
Carbohydrate
trace
Dietary Fiber
trace
Protein
18g
Exchanges: 2 1/2 Lean Meat
Rating: ()
Added On: April 15, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-2E11) - from the TV FOOD NETWORK
