Grilled Trout In Juniper-Fennel Paste

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Washington Post


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1 tablespoon juniper berries (see headnote)

2 teaspoons fennel seeds

1/2 to 1 teaspoon whole black peppercorns

1/4 teaspoon kosher salt

2 teaspoons olive oil, plus more for brushing

1 whole trout, cleaned and gutted (about 1/3 pound total)

2 stalks fennel, with fronds attached

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