- 2
Ingredients
- If you use store-bought trout, ask your fishmonger to bone and butterfly the whole trout for you.
- 1/4 c. (1/2 stick) unsalted butter
- 1 Tb. olive oil
- 1/4 c. minced shallots
- 2 Tb. white balsamic vinegar
- 1 Tb. drained capers
- 1 tsp. chopped fresh rosemary
- 1 (15 oz.) can white beans, rinsed and drained
- 1 tsp. finely grated lemon peel
- 2 (10 oz.) cans cleaned boned butterflied trout
- 1 c. coarsely sliced arugula
Preparation
Step 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.
Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste. with salt and pepper.
Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grils to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.