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
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.

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

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