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Grilled Trout with White Beans and Caper Vinaigrette
Nb persons: 2
Yield:
Preparation time: 30 minutes
Total time: 30 minutes
Source: Bon Appetit July 2009
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 |
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.
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