Grilled Trout with White Beans and Caper Vinaigrette
A sophisticated dish combining grilled butterflied trout with white beans, tossed in a flavorful caper and brown butter vinaigrette. Served with fresh arugula, this dish balances rich flavors with bright, fresh elements.
Ingredients
- •¼ cup unsalted butter
- •1 tablespoon olive oil
- •¼ cup minced shallots
- •2 tablespoons white balsamic vinegar
- •1 tablespoon drained capers
- •1 teaspoon chopped fresh rosemary
- •1 can white beans
- •1 teaspoon finely grated lemon peel
- •2 whole butterflied trout
- •1 cup coarsely sliced arugula
Cooking Instructions
- 1.
Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.
8 min
- 2.
Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
3 min
- 3.
Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.
10 min
