Atkins; Barbeque & Grilling; Dinner; Main Dish; Seafoods
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
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. ______________________________________________________________________ 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.
This one of those recipes that is min work with maximum return. Be carefull not to over cook the fish and if you can not find some good pancetta, use a thin, thin, thin sliced smoked ham.