| Ingredients |
2 tbsp extra-virgin olive oil
1 tbsp rosemary leaves, finely chopped
3 cloves Garlic, peeled, crushed and sliced
10 oz Black olives, pitted and coarsely chopped
6 cleaned Trout, skinned and filleted
1 tsp Salt, to taste
12 slices pancetta, thinnly sliced
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| Preparation |
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.
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Per Serving: 171 Calories; 12 g Fat; 2 g Sat Fat; 27 mg Cholesterol; 1610 mg Sodium;
4 g Carb; 2 g Fiber; 11 g Protein. |
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