Grilled Trout With White Beans And Caper Vinaigrette Recipe

Name: Grilled Trout With White Beans And Caper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup (1/2 stick) unsalted butter, 1 tablespoon olive oil, 1/4 cup minced shallots, 2 tablespoons white balsamic vinegar, and more.

Yes, Grilled Trout With White Beans And Caper Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Trout With White Beans And Caper Vinaigrette

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