Using a food processor to make the tapenade, combine olives, capers, anchovies, garlic, black garlic and mustard and process, scraping down the sides, until a finely chopped paste forms. With the processor running, ad the lemon juice and drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tbs. Season with salt and pepper only if needed.
Preheat a grill to medium-high heat. Season the cavity of each trout with salt and pepper. Add 2 sprigs each dill, parsley, and tarragon along with enough lemon slices to line the cavity of the trout. Tie the trout in several places with kitchen twine so the herbs and lemon slices are secured inside.
Rub the grill grates with oil and lightly oil a fish grill basket. Place the fish in the basket and grill on 1 side until lightly charred, 7 to 8 minutes. Flip the basket and continue to cook the fish until lightly charred and the flesh is opaque - 6 to 8 min.
Gently remove the fish from the basket. Cut the strings, transfer to a serving platter and serve with the black garlic tapenade, a side of garlicky mushrooms and fresh herbs.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 146 (59%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 54.2mg||17 %|
|Sodium 521.3mg||18 %|
|Potassium 451.8mg||12 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 5.1g|
|Protein 20.7g||30 %|
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Calories per serving: 246
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