Grilled Trout with White Beans and Caper Vinaigrette

By Dixie8686

Recipes & Menus | Recipes

Grilled Trout with White Beans and Caper Vinaigrette
If you've got some fresh-caught trout, we know just what to do with it. This incredible main-plus-side requires very few ingredients and is easy enough to make at your campsite or cabin. (And you can use store-bought, too: In that case, you should ask your fishmonger to bone and butterfly the whole trout for you.)

2 servings

Prep:

30 minutes

Total:

30 minutes

Recipe by the Bon Appetit Test Kitchen

Photograph by Lisa Hubbard

July 2009

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

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 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.