4    Brook trout; heads removed,
-- boned & butterflied
1 ts Salt
1/2 ts Freshly ground pepper; plus
1/8 ts Freshly ground pepper
2 tb Pernod
2 tb Extra-virgin olive oil
1 sm Shallot; coarsely chopped
1/4 c  Coarsely chopped black
-olives
4 tb Unsalted butter
-- at room temperature
1 ts Chopped chives
1 tb Chopped Italian flat-leaf
-parsley

Sprinkle the fish on both sides with the salt, 1/2 tsp. of the pepper
and the Pernod. Cover and let stand at room temperature for 30 minutes.

Brush each fish on both sides with the olive oil and let stand,
covered, for 30 minutes longer.

In a food processor, place the shallot and olives and process until
finely chopped, about 30 seconds. Add the butter, chives, parsley and
remaining 1/8 tsp. pepper and process until well blended, about 30
seconds. Transfer to a bowl, cover and refrigerate. (The olive butter
can be prepared to this point up to 2 days ahead. Remove from the
refrigerator 30 minutes before serving.)

Light a charcoal grill or preheat the broiler. Brush the grill rack
or broiler pan lightly with the vegetable oil and cook the fish, either