Barbequed Zucchini Trout
8 Long green shallot tops
4 rainbow trout
1 Tbsp oil
1 1/2 cups grated zucchini
3/4 cup dry breadcrumbs
1 Tbsp mayonnaise
2 Tbsp sliced stuffed olives
Cover shallots with boiling water; allow to stand for 30 seconds then drain.
Rinse fish, pat dry, wipe inside and out with paper towel.
Divide stuffing between fish and tie two shallots around each fish to close.
Brush fish with oil and bbq on hotplate or rack until cooked as desired.
Melt butter in a medium saucepan and cook zucchini over high heat while stirring for 1 minute.
Add breadcrumbs, mayonnaise and olives.