Worth a trip

Grilled Trout with White Beans and Caper Vinaigrette

Name: Grilled Trout with White Beans and Caper Vinaigrette
Cuisine: italian
Ingredients: 1/4 cup (1/2 stick) unsalted butter; 1 tablespoon olive oil; 1/4 cup minced shallots; 2 tablespoons white balsamic vinegar; 1 tablespoon drained capers; 1 teaspoon chopped fresh rosemary; 1 15-ounce can white beans, rinsed, drained; 1 teaspoon finely grated lemon peel; 2 10-ounce cleaned boned butterflied trout; 1 cup coarsely sliced arugula

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

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.
2.
Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions