• 2 T extra-virgin olive oil
• 1 T finely chopped fresh rosemary leaves
• 3 cloves garlic, peeled, crushed and sliced
• 10 oz. large black and green olives, pitted and coarsely chopped
• 6 cleaned, skinned and filleted trout
• Salt and pepper
• 12 thin slices pancetta

1. Preheat the grill or broiler.
2. 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.
3. 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.
4. Wrap fillets in the foil and grill or broil for 10 minutes, until fish is cooked through. Serve immediately.

recipe from: foodtv.com, 1/17/04

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