Trota Arrosto Con Olive Nere Verdi

Recipe By Mario Batali
Category Atkins; Barbeque & Grilling; Dinner; Main Dish; Seafoods
Main Ingredient Trout
Cuisine Style Italian
Yield 6 Serving
Preparation Time 10min
Cooking Time 10min
Personal Rating
 
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
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.
______________________________________________________________________
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.

Note
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.


Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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